A Muse in My Kitchen
Lemon Bars
This weekend, we had friends over for a night of food, laughter and dessert! I already had Cherry Coke Cupcakes for a fun summertime dessert but needed something non-chocolate. I asked Hubby what to make with them? He shouted out “Lemon Bars! I love Lemon Bars!”
How can I argue with that?
Lemon Bars it is. But I lost my recipe since it’s been years since I’ve made them.
After browsing the Internet for the closest recipe, I fell upon this one from Ina Garten.
A delicate, flaky shortbread topped with a thick layer of tart, creamy lemon curd.
They were easy to make and oh so easy to eat!
This elegant dessert would be perfect for a picnic, a cookout or a dinner party with friends. If you have 6 lemons on hand – you’re good to go!
It’s as delicious as it is pretty!
P.S. I finally took the time to index all my blog posts, check it out at A Muse’s Recipes.
ONE YEAR AGO: Grilled Corn
- CRUST:
- ½ pound unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups flour
- ⅛ teaspoon kosher salt
- FILLLING:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
- Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
- Dump the dough onto a well-floured board and gather into a ball.
- Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned.
- Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares or triangles and dust with confectioners’ sugar.
