Sunday, September 5, 2010

Lemon Bars

Oh, luscious lemon bars !
One of my biggest baking challenges so far has been making lemon bars, but now I have finally put it behind me !
Thanks to the recipe on THIS site, I managed to bake some of the most delicious pastry bars.
Shortbread Crust:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
Lemon Filling:
1 cup (200 grams) granulated white sugar
2 large eggs
70 to 80 ml (1/4 to 1/3 cup) fresh lemon juice (approximately two large lemons)

1 TBSP (5 grams) grated lemon zest (2 to 3 lemons)
2 TBSP (25 grams) all purpose flour
Powder sugar and a sieve

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.  
Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan or  PYREX baking dish.
Shortbread Crust: 
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  
Add the flour and salt and beat until the dough just comes together. 
Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. 
Remove from oven and place on a wire rack to cool while you make the filling.
Lemon Filling:  
In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. 
Add the lemon juice and zest and stir to combine. 
Fold in the flour. 
Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. 

Please notice how nicely the foam has browned.
Remove from oven and place on a wire rack to cool.  


To serve: 
Cut into squares and dust with powdered sugar if you like.

These are best eaten the day they are made - either warm or cold - but can be covered with aluminum foil or plastic wrap and stored in the refrigerator for a day or two.

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