Thursday, May 3, 2012

Shortbread Lemon Bars


Well it was one of those days that finds my refrigerator too full of tasty leftovers to justify making a whole new meal.  In lieu of a new dinner recipe, I tried these Shortbread lemon bars.  The were very good, and a lot easier than I would have thought them to be.  If anything, I think I would add a tad more lemon juice as I am a fan of really sour deserts. Then again, its baking and I am no where near to proficient in it to start messing around with recipes.  My husband loved them as is.
Shortbread Lemon Bars

2 c  plus 3 tablespoons all-purpose flour
3/4 c  powdered sugar
1/2 t  fine salt
2    8 ounces cold unsalted butter,cut into small pieces, plus more  dish
1 3/4 c  granulated sugar
6    large eggs
3/4 c  freshly squeezed lemon juice from 5 medium lemons
2 t  finely grated lemon zest from 1 medium lemon
1.  Heat the oven to 350F and arrange a rack in the middle. Coat a
13-by-  9-inch baking dish with
butter; set aside.
2.  Place 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of
the salt in the bowl of a food
processor fitted with a blade attachment and pulse briefly to combine.
Scatter the butter pieces
over the flour mixture and pulse until the dough just begins to come
together, about 20 (1-second)
pulses.
3.  Crumble the dough into the prepared baking dish and, using the base
of a measuring cup or a glass
dipped in flour, press evenly into the pan. Bake until the crust is
fully set and just starting to
brown on the edges, about 25 minutes. Remove from the oven and let cool
while you make the filling,
at least 5 minutes. Reduce the oven temperature to 325F.
4.  To make the filling, combine the remaining 3 tablespoons flour, the
remaining 1/4 teaspoon salt,
the granulated sugar, and the eggs in a large bowl and whisk until the
sugar has dissolved and the
mixture is smooth, about 2 minutes. Add the lemon juice and zest and
whisk until well combined.
5.  Pour the filling over the baked crust, return to the oven, and bake
until set, about 25 to 35
minutes. Remove from the oven and let cool on a wire rack. Cut into
squares and serve.

http://www.chow.com/recipes/12130-shortbread-lemon-bars

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