Food & Wine

LEMON WEEK: LEMON BARS

What flavor is more summery than the puckery, sour taste of lemons? This week, we'll offer some ideas for getting the most citrus flavor out of the season. This one is from the web site www.joyofbaking.com.

INGREDIENTS

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup powdered sugar

1 cup all purpose flour

1/8 teaspoon salt

Lemon Filling:

1 cup granulated white sugar

2 large eggs

1/3 cup fresh lemon juice (about two large lemons)

1 tablespoon grated lemon zest

2 tablespoons all-purpose flour

Garnish:

Powdered sugar

Lemon zest

DIRECTIONS

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Coat an 8x8-inch pan with a nonstick vegetable spray.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. Yield: 16 2-inch bars.

  Comments