"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Bars Recipe

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Lemon Bars image
Sydney Dahl


This recipe for Lemon Bars, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie King
Added: Sunday, January 25, 2009


For the crust:
1/2 lb. unsalted butter at room temperature
1/2 c. granulated sugar
2 c. all-purpose flour
1/8 tsp kosher salt
For the filling:
6 extra-large eggs at room temperature
3 c. granulated sugar
2 T. *grated lemon zest (4-6 lemons)
1 c. freshly squeezed lemon juice
1 c. all-purpose flour
*Confectioners' sugar, for dusting

*lemon zest is the peel of the lemons grated very finely with a cheese grater.

Preheat oven to 350
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and press it into a 9x13x2-inch baking sheet, building up a 1/2 inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

Personal Notes:
Personal Notes:
One of the best lemon bar recipes I have ever found.
*Though it is still a little big for her Sydney wears Great-Grandma Dahl's apron. My grandaughters will wear this apron when they help me bake at my house. I have worn this apron for years, also.




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