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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Bars Recipe

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This recipe for Lemon Bars is from Flanery Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
½ lb. unsalted Butter at room temperature
½ cup sugar
2 cups all-purpose flour
⅛ tsp salt

FILLING:
6 extra large eggs at room temperature
3 cups sugar
2 tbsp grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar for dusting
Directions:
Directions:
Preheat oven to 350º
CRUST: Cream butter and sugar until light in bowl of electric mixer using paddle attachment. Combine flour and salt and mix on low, add the butter until just mixed. Dump dough onto well floured board and gather into ball. Using hand, flatten dough and press into 9x13x2" pan, building up a 1 inch edge on all sides. Chill. Bank crust for 15 to 20 minutes until lightly browned. Cool on wire rack.

FILLING: Whisk together filling ingredients. Pour over crust and bake for 30 to 35 minutes, until filling sets. Cool to room temperature. Cut into squares and dust with confectioner's sugar.

 

 

 

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