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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Leah's Lemon Bars Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Shortbread Crust

1/2 c. (113g) Unsalted Butter (Room Temperature)
1 c. (125g) All - Purpose Flour
1/4 c. (32g) Powdered Sugar

Lemon Curd Filling

1/2 c. Lemon Juice (2-3 lemons)
1 T. Lemon Zest
3 Large Eggs ( Room Temp)
1 1/2 c. (319 g) Granulated Sugar
1/2 c. (72g) All - Purpose Flour (Sifted)

Powdered Sugar, for dusting on top of bars.
Directions:
Directions:
Shortbread Crust

Lightly Spray and 8x8 pan with baking spray. ( I like to use a parchment paper sling!)

Beat together butter, flour, and powdered sugar until dough forms.

Knead dough until it is smooth.

Place in the fridge for 15 minutes

Pat dough into pan, then bake for 12-15 mins, or until brown.
(Use Baking beads, I am obsessed with them!) Beads I use are in Personal notes!
Set aside to cool.


Lemon Curd Filling

With the whisk attachment ( I use a Kitchen Aid mixer), mix lemon juice, lemon zest, eggs, granulated sugar, & sifted flour.

Pour onto cooled shortbread crust.

Bake until the center of the curd is jiggly. Bake 25-30 mins.

Remove, let cool, then place in fridge for 1 hour to set curd.

Cut & serve!

Helpful Hint: If you use a parchment paper sling, you can just lift the whole thing out of the baking pan once it is cooled and the curd is set.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Shortbread Crust Bake 350º 12 - 15 Mins Set aside to cool, then bake 25-30 Mins
Personal Notes:
Personal Notes:
Baking Beads I Use

ROCKSHEAT Ceramic Pie Weights Baking Beans

 

 

 

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