04 July 2009

Too hot to knit - Lemon Bars!

It is the most beautiful day of the year. We are celebrating with Lemon Bars.

Lemon Bar Recipe:
Pastry Crust:
1 cup butter
1 3/4 cup flour
Pinch of salt
2/3 cup confectioner's sugar (plus you'll need a little more for the topper.)

Lemon Custard:
2 1/4 cups plain sugar
1/3 cup flour
6 eggs, slightly beaten
Pinch of salt
3/4 cup lemon juice (about 4 large lemons)
Zest from those 4 lemons

Directions below:
If eggs are straight out of the fridge, submerge in warm water to bring them to room temperature.
Image Eggs warming in water
Mix pastry crust ingredients until crumbly.
Image pastry crust
Pat into 9x13 pan that has been buttered and floured. (I made a double batch, do not sneak it up the sides like I did.)
Image of pans filled with pastry crust
Cook the pastry crust for 20 minutes at 350 degrees, and while you wait, remove the zest from 2-3 lemons.
Image Lemons being zested
Then, squeeze the lemons to get the juice for your bars.
Image of squeezed lemons
Mix the lemon juice, lemon zest, sugar, eggs, pinch of salt and flour well (this is the custard topping).
Image Lemon Custard
Pour the custard topping mix into the cooked pastry. (See the bottle of lemon juice in the photo, you might have to augment your fresh lemon juice, so, good to have on hand.)
Image cooked pastry awaiting custard
Bake the custard about 20 min at 300 degrees (custard should stand up but not be terribly hard, just slightly firm). Let cool. Cut into bars, sprinkle with confectioner's sugar. Serve cold.
Image of finished lemon bars

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