Tuesday, July 7, 2015
Fresh Lemon Bars
Hi friends! I got this amazing lemon bar recipe from Food Network - they are phenomenal. This is the second time I've made them and they were a huge hit. This recipe makes about 24 bars (depending on how big or small you want them) and they are almost all gone after a BBQ or party.
People have told me that they really like these, because often times people make or bring chocolate themed desserts to summer parties. This tart, citrus treat is a stark contrast to a heavy chocolate say, cake, and they find them refreshing and summery. Who am I to judge? Give the people what they want damn it! I also like the fresh crust mixed with the tartness of the lemon - perfection.
Here is the recipe:
For the Crust:
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
1. Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
2. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
3. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
And you're done! I've done this recipe both ways - made them the morning of a party and the night before. I think they set better with more time in the refrigerator, but didn't see a huge difference in texture when I made them the morning of. I'm a big believer in prepping ahead of time, and these will be just as good (if not a little better) if you make them the night before.
Both times I thought of halving the recipe, but I'm really glad I didn't - people wanted to take the extras home because they loved them so much! That's a success in my book. This recipe wasn't difficult to make either. The only part that I hated was squeezing EIGHT lemons to get the cup of lemon juice - what a job! Once I tasted the bars it was worth it though.
Here's the original post from Food Network:
Hope everyone enjoyed the long weekend - back to the grind!