Friday, February 4, 2011
I love this recipe. By far my favorite version of lemon bars. My mom has made these since I was little and they have always been a family favorite for as long as I can remember. I can't give mom full credit, since she got the recipe from Joy, our favorite cookbook on the planet. I hope you love them as much as I do.
Lemon Curd Bars
1 1/2 c all purpose flour
1/4 c powdered sugar
3/4 c butter (1 1/2 sticks)
3 c sugar
zest of 1 lemon (I used two, I like the extra lemony flavor)
1 c plus 2 tbsp lemon juice, fresh is best. (about 5 lemons worth)
1/2 c all purpose flour
powdered sugar to sprinkle on top
Preheat oven to 325 degrees. Whisk together 1 1/2 c of the flour with the powdered sugar. Cut in the butter with a pastry blender until the mixture is combined well and comes together in clumps like small peas. Press this into an ungreased 9x13 pan. Bake for 25 minutes. Reduce oven heat to 300 degrees.
While baking the crust, whisk together the sugar and eggs until well combined and a light yellow color. You may want to use a mixer for this. Add your lemon zest and juice and whisk again til well combined. Add last half cup of flour and mix well. When the crust is done baking, remove from the oven and pour the custard filling over top, then bake again for 35 minutes at 300 degrees.
Chill for at least an hour, then sprinkle with powdered sugar and cut into 1 inch squares. Serve cold.