Lemon
Shortbread Bars: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter, or
spray with a non stick vegetable spray, a 9 x 13 inch (23 x
33
cm) pan.
Shortbread Crust: In your
food processor, place the flour, sugar, and salt and process to combine. Add the
vanilla extract and cold butter and pulse until the pastry starts to come
together and form clumps. Transfer the pastry to the prepared pan and, using
your fingertips, evenly press the pastry onto the bottom of the pan. Gently
pierce the crust with the tines of a fork. (This will prevent the pastry crust
from puffing up while it bakes.) Bake for about 20 - 25
minutes, or until the
crust is golden brown around the edges. Remove from oven and place on a
wire rack to cool while you make the filling.
Lemon
Filling:
In a bowl rub the lemon zest into the sugar. Stir in
the flour and salt. In another large
bowl, whisk the eggs. Gradually whisk in the sugar mixture until smooth. Add the lemon juice and stir to combine. Pour the filling over
the shortbread crust and bake for about 25 - 30 minutes, or just until the filling
has set. Remove from oven and place on a wire rack to cool completely.
To Serve: Cut into
squares and dust with powdered sugar just before serving. The Lemon Bars can be
stored in the refrigerator for four to five days.
Yield: About 24
Lemon Bars
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Shortbread Crust:
2 cups (260
grams) all purpose flour
1/4 teaspoon
(1 gram) salt
1/2 cup (60
grams) confectioners (powdered or icing)
sugar
1/2
teaspoon (2 grams) pure vanilla extract
1 cup (225 grams) cold unsalted butter,
cut into small chunks
Lemon
Filling:
2 1/2 - 2 3/4 cups (500 - 550
grams) granulated white sugar
2 tablespoons (10
grams) grated lemon zest (outer yellow
peel)
2/3
cup (85 grams) all purpose flour
1/4 teaspoon (1
gram) salt
6
large (300 grams)
eggs, at room temperature
1 cup (240 ml)
freshly squeezed lemon juice (approximately
six large lemons)
Garnish:
Powdered Sugar
TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to
remove the seeds and pulp from the juice.
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