Lemon Bars - YUM!!!!!

[sheryl]

I researched and found an awesome Lemon Bar recipe.  Ahh, yea, I tried freezing them but no the "out of sight, out of mind" is NOT true!
 

LOL! 

 

[Scarlett]

I researched and found an awesome Lemon Bar recipe.  Ahh, yea, I tried freezing them but no the "out of sight, out of mind" is NOT true!

 

LOL! 

 

 

 

Um, you must have missed the board rule---any post describing yummy food must also contain the recipe.  ;)

[kiana]

Freezing them doesn't work when it's something that tastes good frozen. 

[sheryl]

Um, you must have missed the board rule---any post describing yummy food must also contain the recipe.  ;)

LOL

 

This didn't turn out real well.  Go to NerdsandKnives website. 

 

 

 

 

Ingredients

For the crust:

• ½ pound unsalted butter, at room temperature
• ½ cup granulated sugar
• ¼ teaspoon kosher salt
• 2 cups flour

For the lemon layer:

get ingredients

• 5 lemons, peeled with a sharp vegetable peeler (avoid the white pith)
• 2¾ cups granulated sugar, divided
• 6 extra-large eggs, room temperature
• 1 cup freshly squeezed lemon juice, strained (about 5-6 large lemons)
• 1 cup all purpose flour
• Confectioners’ sugar, for dusting

 

Instructions

 

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Preheat the oven to 350°F and line a 9 by 13 by 2-inch baking sheet with parchment. Lightly butter the parchment.

For the crust:

1. Cream the butter, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. It should look a few shades lighter than when you began. With the mixer on low, add the flour until just mixed.
2. Sprinkle tablespoon-sized chunks of dough all over the bottom on the pan and then press down to flatten and even it into the bottom, building up a ½-inch edge on all sides. Chill for at least 20 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer:

1. In a food processor, combine all of the lemon peel and one cup of sugar. Process until completely combined, scraping down the bowl and pulsing a few more times until you can’t see anymore bits of peel. (if you don’t want to use a food processor, you could zest the lemons with a microplane and just add it to the sugar. It won’t be quite as lemony but will still be good).
2. In a large bowl, whisk together the processed lemon zest/sugar, the remaining 1- ¾ cup sugar, eggs, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes until filling is just set. Let cool to room temperature.
3. Cut into 1″ squares (or whatever size bars you like) and dust the lemon bars generously with confectioners’ sugar. If the sugar melts on top, just re-dust it and it will stay.

[barnwife]

Lemon bars are delicious. 
 

That's why it's the first dessert I am making for Easter. (There'll be bird's nest cookies too.)