From Martha Stewart Cookies
Makes about 2 dozen
¾ cup (1 ½ sticks) unsalted butter, frozen, plus more for dish
1 ¾ cups all purpose flour
¾ cup confectioner’s sugar
¾ teaspoon coarse salt
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all purpose flour
¼ teaspoon coarse salt
¾ cup fresh lemon juice
¼ cup whole milk
Confectioners’ sugar for dusting
1. Preheat oven to 350F. Butter a 9x13 baking dish and line with parchment paper.
2. Make the crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter and stir with a wooden spoon until combined and the mixture looks crumbly. Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust for 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.
3. While the crust is baking, make the filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.
4. Reduce oven temperature to 325F, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/01/lemon-bars.html
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