This recipe comes from:
If you love tart, tangy,sweet and creamy, you'll ♥ this recipe! They are called LEMON BARS, but not like I've ever tasted before. They have a shortbread crust, not only on the bottom, but a teeny bit added on the topper as well. Absolutely delectable! If you try them, let me know what you think.
I want to mention before you begin that this crust is very sticky. Be sure to flour your surface as well as your hands when forming your dough disk.
Because a standard size rolling pin won't fit into your pan, try topping the dough with parchment paper and use a jar to roll the dough into the pan. You can use your hands, whatever method works for you.
Also, the butter and eggs should be at room temperature . The butter for the crumble must be cold. And be patient! Allow the finished product to cool completely. It should set before cutting into the bars.
- 2 sticks of butter (1/2 lb.) @ room temp
- 1/2 cup granulated sugar
- 2 cups ALL PURPOSE flour
- 1/8 teaspoon salt
- 5 eggs at room temperature
- 2 1/4 cups granulated sugar
- 1 1/2 tablespoon lemon zest (from 4 fresh lemons)
- 3/4 cup fresh lemon juice (about 4-5 lemons)
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- Scraps from crust
- Approximately 1/4 sup flour
- 1 - 2 tablespoons butter
- 1 teaspoon sugar
- Confectioners' sugar for dusting
For the Crust:
- Cream the butter and sugar together on medium low speed until light and fluffy.
- Whisk flour and salt together in separate bowl.
- With mixer on lowest speed, add dry mixture to the butter and sugar.
- Mix only until flour is moistened.
- Turn our onto a well-floured piece of parchment paper.
- Form a rectangular disk with the dough.
- Transfer the disk to a lightly greased 9 x 13 inch pan.
- Using floured hands and/or the parchment paper press the doughout evenly to cover the pan and up about 1/2 inch on the sides. The dough should be about 1/4 inch thick. I suggest using a jar to roll it our evenly under parchment paper. Make sure to work it into the corners.
- Dough should go about 3/4 inch up the side of the pan. Cut off the excess in a straight line with a sharp knife, reserving the scraps to use on the top.
- Place pan in freezer for about 20 minutes.
- Preheat over to 350 degrees.
- Bake crust in the over for 15 to 20 minutes until very lightly browned.
- Remove and allow to cool while you make the filling and crumb topping.
- Place all filling ingredients in mixing bowl and whisk until smooth and creamy.
- Pour filling mixture into cooled crust.
- Bake for 20 minutes.
- While baking, place crust scraps in a small bowl.
- Add flour and sugar
- Cut in enough COLD butter in small pieces to make the mixture crumbly and stick together when presssed.
- Remove pan from over after 20 minutes
- Lightly rolling the crumble together with you fingers, sprinkle it over the surface evenly with some bigger pieces and some smaller pieces.
- Return pan to oven and bake an additional 7 to 12 minutes or until the filling is set.
- Remove from oven and ALLOW TO COMPLETELY COOL.
- Cut into evenly sized bars and dust with confectioners' sugar.