I’ve been craving lemon bars in the worst way. I attempted, and failed, to make the perfect lemon bars earlier this week. So I tried a different recipe last night, after a dinner of chicken devon over rice (another post).
I like my lemon bars so tart that they make my sweetie sweat under the eyes (as he is wont to do). I need the custard light and the crust a perfect shortbread.
I made Gourmet Magazine’s lemon bars, which I printed off The Food Network Web site. It is easy and delicious.
Remember: lemon bars are best chilled COMPLETELY. So don’t even think about cutting in until they are room temperature or chilled (I keep mine in the fridge).
Heat oven at 350. Process 3/4 cup unsalted butter (cut into cubes) with 2 cups flour, 1/2 cup brown sugar and 1/2 tsp. salt. Press it into a 13x9x2 inch glass dish (glass bakes best for this) and bake until lightly golden. Take out of the oven and lower the temperature to 300.
Whisk 4 eggs with 1.5 cups sugar until combined. Stir in 3/4 cup fresh lemon juice (roughly 2-3 large lemons) and 1/3 cup flour. Pour this over the hot shortbread. Bake at 300 until the custard is set, roughly 30 minutes. Once cooled, dust powdered sugar over the top.
And that’s how I got my lemon bar fix.