Wednesday, July 3, 2013

Lemon Bars


  • 1/2 cup unsalted butter (1 stick), very soft
  • 1 cup all-purpose flour
  • 1/4 heaping cup confectioners' sugar
  • 1 tablespoon cornstarch

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 2 tablespoons half-and-half (whole milk or cream are okay)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons lemon zest loosely packed, or to taste (see note below)
  • confectioners' sugar, for dusting

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

  • Combine all ingredients and cut the butter into the mixture with a pastry cutter until it balls up pea sized and smaller
  • Pour mixture into pan and press with fingertips or a fork, prick the crust with your fork a few time to allow air to escape
  • Bake for 12-15 minutes, just until set, not golden brown

  • Combine eggs, sugar, lemon juice, and half and half- whisk until smooth
  • Add flour, whisk until smooth and then add in the lemon zest
  • Pour mixture over crust and bake for 15-20 minutes, just until the top is set- a little jiggle is normal
  • Cool the pan for at least one hour, then cover and refrigerate for another 3 hours or overnight.  
  • Slice and serve  
  • Oh and dust those bad boys with powdered sugar

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