Pucker up… it’s time to talk lemons.
I don’t know many people who don’t like the tang, yet sweetness of a good lemon bar. And when the stars align over your kitchen and you end up with the right ingredient/technique combination to produce the perfect crust compliment, all is right in the world.
All was right in my world when Picky Eater and I made these. At least for a day.
makes around 24 bars (adapted from a recipe on marthastewart.com)
3/4 cup cold unsalted butter
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 teaspoon salt
4 eggs, lightly beaten
1 1/2 cups sugar
3 tbsp flour
1/4 tsp salt
1 cup fresh lemon juice (I like super lemon flavor, if you don’t like to pucker up go with 3/4 cup)
1/4 cup whole milk
powdered sugar for dusting
Preheat oven to 350 degrees. Spray a 9 x 13″ glass or light colored baking dish with cooking spray then line with parchment paper (the cooking spray helps hold the parchment paper in place.)
Make the crust. Shred the butter on a cheese grater then set aside.
Press the crust dough evenly into the bottom of the prepared pan and freeze for 15 minutes. Bake in preheated oven for 16 – 18 minutes or until light golden brown. Leave the oven on but reduce the temperature to 325 degrees.
Make the filling. Whisk together the eggs, sugar, flour and salt until smooth. Stir in the lemon juice and milk then pour over the hot crust. Bake in the preheated oven until filling is set and the edges are slightly brown, around 18 minutes. Transfer to a wire rack to cool slightly then lift out using the parchment paper as handles. Let cool completely on the wire rack before cutting into 2″ squares.
Dust lightly with powdered sugar. Eat one. Or two.
OMFG. SO GOOD.