Filed under Desserts
For the crust:
3/4 lb. unsalted butter (3 sticks), room temperature
3/4 cup granulated sugar
3 cups flour
1/4 teaspoon salt
For the filling:
6 eggs, room temperature
3 cups granulated sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Butter a 9 x 13 baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan much easier. Make the crust by creaming the butter, sugar and salt in the bowl of an electric mixer until light and fluffy. Stir in the flour. Using your hands, press the dough into the bottom of prepared pan. Chill the pan while the oven preheats to 350° F. Bake the crust for 15 until very lightly browned. Let cool on a wire rack. Leave the oven on.
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar. Store any leftovers in a covered container in the refrigerator.
I've tried a lot of lemon bars, but I love these because the have such a thick layer of lemon filling. And although they're called Meyer Lemon Bars, any kind of lemon will do. You can even mix lemon and lime together for a slightly different twist. I highly recommend using the parchment paper trick. It does make cutting the bars much easier. I have been known to overcook mine on occasion, which makes the edges a little tough and chewy. If this happens to you, don't despair. Just cut the edge off. Problem solved! My family loves these and always goes back for seconds.
Who Dished It Up First
Monica over at Lick the Bowl Good.
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