This is a recipe from Cook's Illustrated that makes the best Lemon Bars in the history of civilization. For reals. If you love lemon bars, you should definitely make these. If you don't think you love lemon bars, you should make these and discover that you actually do. Steph and I blew or own minds the first time we made these...
Perfect Lemon Bars
The Crust:
1 3/4 C all-purpose flour
2/3 C confectioners’ sugar, plus extra to decorate finished bars
1/4 C cornstarch
3/4 t salt
12 T unsalted cold butter, cut into 1-inch pieces,
plus extra for greasing the pan
Lemon Filling:
4 large eggs, beaten lightly
1 1/3 C granulated sugar
3 T all-purpose flour
2 t finely grated zest
2/3 C lemon juice
1/3 C whole milk
1/8 t salt
Adjust oven rack to middle position and heat oven to 350º Fahrenheit. Lightly butter a 9" x 13" baking dish and line with a sheet of parchment or wax paper. Dot the paper with butter and lay a second sheet crosswise over it if it is too narrow to cover all 4 sides of the baking dish.
Pulse flour, confectioners’ sugar, cornstarch, and salt in a food processor work bowl fitted with a steel blade. Add butter and process to blend, 8 – 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle the mixture into the lined pan and press firmly with fingers into an even layer over entire pan bottom. Refrigerate for 30 minutes, then bake until golden brown, about 20-30 minutes.
Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest and juice, milk, and salt to blend well.
Reduce oven temperature to 325º Fahrenheit. Stir the filling mixture to re-blend, then pour onto warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack and cool to near room temperature, at least 30 minutes.
To serve, lift paper to transfer the bars to a cutting board, peel the paper down, then cut into the desired sizes. Dust with powdered sugar and serve.
Makes ~24 bars.
Perfect Lemon Bars
The Crust:
1 3/4 C all-purpose flour
2/3 C confectioners’ sugar, plus extra to decorate finished bars
1/4 C cornstarch
3/4 t salt
12 T unsalted cold butter, cut into 1-inch pieces,
plus extra for greasing the pan
Lemon Filling:
4 large eggs, beaten lightly
1 1/3 C granulated sugar
3 T all-purpose flour
2 t finely grated zest
2/3 C lemon juice
1/3 C whole milk
1/8 t salt
Adjust oven rack to middle position and heat oven to 350º Fahrenheit. Lightly butter a 9" x 13" baking dish and line with a sheet of parchment or wax paper. Dot the paper with butter and lay a second sheet crosswise over it if it is too narrow to cover all 4 sides of the baking dish.
Pulse flour, confectioners’ sugar, cornstarch, and salt in a food processor work bowl fitted with a steel blade. Add butter and process to blend, 8 – 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle the mixture into the lined pan and press firmly with fingers into an even layer over entire pan bottom. Refrigerate for 30 minutes, then bake until golden brown, about 20-30 minutes.
Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest and juice, milk, and salt to blend well.
Reduce oven temperature to 325º Fahrenheit. Stir the filling mixture to re-blend, then pour onto warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack and cool to near room temperature, at least 30 minutes.
To serve, lift paper to transfer the bars to a cutting board, peel the paper down, then cut into the desired sizes. Dust with powdered sugar and serve.
Makes ~24 bars.
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