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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Bars- Barefoot Contessa Recipe

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This recipe for Lemon Bars- Barefoot Contessa is from Five Things I Love- Luke, Rachael, Miriam, Jill and Cooking!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar for dusting
Directions:
Directions:
Preheat 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 - 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 cook to room temperature.

Cut into triangles and dust with confectioners' sugar
Number Of Servings:
Number Of Servings:
20 squares or 40 triangles
Preparation Time:
Preparation Time:
30

 

 

 

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