Ingredients: |
Ingredients: For the Crust:
Vegetable oil, for greasing pan
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 tsp. salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 Tbsp. plus 1 tsp. grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
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Directions: |
Directions:Make the crust:
Position a rack in the middle of the oven and preheat to 350º.
Grease a 9-by-13-inch pan with vegetable oil and line with aluminum foil, leaving a 2-inch overhang on all sides; grease the foil with vegetable 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 22-25 minutes.
Meanwhile, make the filling:
Whisk the whole eggs and yolks, sugar and flour together in a bowl until smooth.
Whisk in the lemon zest and juice.
Remove the crust from the oven and reduce the oven temperature to 325º.
Pour the filling over the warm crust and return to the oven.
Bake until the filling is just set, 30-35 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 into squares. Dust with confectioner's sugar before serving.
*If your upper-body strength is a tad lacking, I suggest asking a friendly former U.S. Marine to zest your lemons for you. |
This recipe for BROCK'S LEMON BARS is from