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Lemon Bars from "Barefoot Contessa" Recipe

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This recipe for Lemon Bars from "Barefoot Contessa" is from The Pfeiffer Family Cookbook 2020, 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:
½ pound unsalted butter at room temperature
½ cup granulated sugar
2 c. all-purpose flour
⅛ tsp. kosher salt

For the Filling:
6 extra-large eggs at room temperature
3 c. granulated sugar
2 T. grated lemon zest (4 to 6 lemons)
1 c. freshly squeezed lemon juice
1 c. all-purpose flour
Confectioners’ sugar, for dusting
Directions:
Directions:
Preheat the oven to 350º.

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 9x13x2" 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.

©2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Personal Notes:
Personal Notes:
Perfect for tea parties and bridal/baby showers! Luxurious feeling dessert from ingredients already in your cupboard.

 

 

 

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