whole lemon bars (Secret recipe club)




1 cup of flour

50 grs. of sugar

1/4 teaspoon of salt

115 g. melted  unsalted butter

1/2 teaspoon vanilla extract

Lemon topping

1 lemon organic or unsprayed

1 cup of sugar

3 tablespoon freshly aqueezed lemon juice

3 large eggs room temperature

4 teaspoons corn starch

1/4 teaspoon of salt

3 tablespoon melted unsalted butter

Powdered sugar for serving


Preheat the oven at 180°c.

 Overturn a 20 cm (8 inch) square pan on the counter and wrap the outside snugly with foil.

Remove the foil, turn the pan over, and fit the the foil into de pan , pressing to nudge the foil into the corners.

In a medium bowl mix the flour,1/4 cup of sugar, 1/4 teaspoon of salt, 115 grs. melted butter and vanilla, stirring just until smooth.

Smooth  the batter into the bottom of the pan , using your hands or a small spatula to get is as level as possible.

Bake the crust by 25 minutes, or until is deep golden brown.

While the crust is cooking, cut the lemon in half, rem ove the seeds, and cut the lemon in chunks.

Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up.

Add the eggs, corn starch, 1/4 teaspoon of salt, and 3 tablespoons melted butter.and blend until almost smooth.(a few tiny bits of lemon pieces are normal.)

When the crust comes out of the oven, reduce the heat of the oven at 150°c.

Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stopsiggling and is barely set.

Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving if desire.