Yesterday I made some great lemon bars.
I'm glad I was planning on taking them to work, because from the time
I made them, until I left for work this morning 1/4 of the 9-by-13
inch pan was gone. Oh my gosh, are these good.

The step by step is on my blog if you are interested.

Lemon filling
http://i42.tinypic.com/35bxtz4.jpg

Fabulous crust.
http://i43.tinypic.com/wi7jna.jpg

Bar none, pun intended, these are the best lemon bars I've had.

@@@@@ Now You're Cooking! Export Format

Classic Lemon Bars

desserts

For the crust
vegetable oil for greasing
1 1/2 sticks unsalted butter; cold and diced
2 cups all purpose flour
1/4 cup light brown sugar; packed
1/4 cup confectioner's sugar; more for garnish
1/4 teaspoon Salt
For the filling
4 large eggs
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

Position a rack in the middle of the oven and preheat to 350°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.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugars
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°F.
Pour the filling over the warm crust and return to the oven. Bake
until the filling is just set, 30 to 35 minutes.
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.

Notes: Food Network Magazine March '10

Yield: 24 servings

Preparation Time: 01:30


** Exported from Now You're Cooking! v5.84 **

enjoy

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/12/10