There’s something so comforting about a tangy lemon bar in the summertime. I recently tried Ina Garten’s recipe and the results were delicious. Don’t be fooled, however — this is one rich dessert! Perfect for a picnic or for the grand finale at a BBQ, these lemon bars are sure to be the star of your dessert line-up. Also, having a juicer to squeeze the lemons for me was a lifesaver. With that said, don’t be discouraged if you don’t own one; it will just take a little bit (ok, a lot!) more effort, but it’s totally worth it because freshly squeezed lemon juice makes all the difference.
(Recipe found on the Food Network website):
For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees F.
2. 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 1/2-inch edge on all sides. Chill.
4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
6. Cut into triangles and dust with confectioners’ sugar. Voila!