Brett, I haven't had the bars you mentioned but the recipe below is
fantastic. I made them 2 days before a family reunion, traveled across the
country with them, brought back the only 1 remaining leftover bar and it
still was still like fresh. Very lemony. Excellent recipe. Diane

Lemon Bars

Copyright, 1999 The Barefoot Contessa Cookbook

Show: Barefoot Contessa



20 squares or 40 triangles



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



Preheat the oven to 350 degrees F.



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.



Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on
a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice,
and flour. Pour over the crust and bake for 30 to 35 minutes, until the
filling is set. Let cool to room temperature.



Cut into triangles and dust with confectioners' sugar.