12130 Shortbread Lemon Bars 1 hr 30 mins 10 mins 24 bars Tue Jun 24 09:33:00 -0700 2008 Thu Aug 27 11:07:22 -0700 2009 Easy American CHOW http://www.chow.com/recipes/12130 Thu, 27 Aug 2009 18:07:22 GMT Satiny lemon curd on a buttery shortbread base Classic cookie bars packed with mouth-puckering lemon flavor. The appeal of lemon bars is easy to understand: When well made, the buttery shortbread crust and the intensely tart lemon-curd filling are irresistible. Here we’ve left off the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge.

This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.

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  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  • Place 2 cups of the flour, the powdered sugar, and 1/2 teaspoon of the salt in the bowl of a food processor fitted with a blade attachment and pulse briefly to combine. Scatter butter pieces over flour mixture and pulse until dough just begins to come together, about 20 (1-second) pulses.
  • Crumble 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 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 325°F.
  • To make the filling, combine remaining 3 tablespoons flour, remaining 1/2 teaspoon salt, granulated sugar, and eggs in a large bowl and whisk until sugar is dissolved and mixture is smooth, about 2 minutes. Add lemon juice and zest and whisk until well combined.
  • Pour filling over 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/assets/2008/08/lemon_bars290.jpg Kate Ramos 54 Sweet/Dessert 2 cups plus 3 tablespoons all-purpose flour

    ]]>     298 3/4 cup powdered sugar

    ]]>     301 1 teaspoon kosher salt

    ]]>     2 sticks (8 ounces) cold unsalted butter, cut into small pieces

    ]]>     298 1 3/4 cups granulated sugar

    ]]>     6 large eggs

    ]]>     3/4 cup freshly squeezed lemon juice (from 5 medium lemons)**

    ]]>     2 teaspoons finely grated lemon zest (from 1 medium lemon)**

    ]]>     5931 kate ramos 1 chow 19823 bake sale 7453 diner 384 easy 813 hungry 744 indulgent 2747 make ahead 318 snack 435 vegetarian 812 old school 273 party 755 travels well 775 sticky 772 brownie points 1619 omnivore 2166 kids 9636 adults 50 dessert 152 baking 10699 baked goods 154 sweet 502 lemon 21147 lemon bars 1646 picnic