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Skidmore Bakeshop Lemon Bars Recipe

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This recipe for Skidmore Bakeshop Lemon Bars is from What's Cooking '59? , 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:  
For the Crust:
2 sticks butter
1 1/2 c.confectionery sugar
2 c. all-purpose flour

For the Filling:
2 c. granulated sugar
1 T. all-purpose flour sifted
1 tsp. baking powder
1/4 tsp. salt
3 whole large eggs, plus 1 yolk
1/2 c. lemon juice (fresh juice from about 4 lemons)
1 tsp. grated lemon zest
Directions:
Directions:
Make the crust - Position a rack in the middle of the oven and preheat to 350º. Grease a 9"X13" baking sheet with pan spray and line with parchment paper-also spray the paper. Pulse the butter, flour and sugar in food processor until it forms a dough. Press evenly in the bottom and about a half inch up the sides of the prepared pan, making sure that there are no cracks. Bake until the crust is golden. About 20-25 minutes.
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Meanwhile, make the filling - Sift the sugar, baking powder, salt and flour together. Whisk the eggs and yolk together with lemon juice and add this to the dry ingredients. Mix until a smooth batter forms.

Remove the crust from the oven and reduce the temperature to 300º. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, approximately 30 minutes.

Let the bars cool in the pan on a rack. Refrigerate until firm.

Removing from the pan procedure - Using a table knife, score around the sides of the baking sheet. Place a nonstick parchment sheet on top of cooled lemon bars along with another 9"X13" pan. Carefully invert sheet so that the bottom crust is facing the top. Remove parchment and invert back so that the filling is on the top. (Chef's note - Lemon bars will remove from pan without sticking.) Remove parchment and cut into 12-14 squares and lightly dust with powdered sugar.
Number Of Servings:
Number Of Servings:
14

 

 

 

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