These Lemon Bars are to die for! I don’t bake all that often, cooking is more my thing, but I had plenty of lemons and eggs to use up and this recipe fits the ticket on both counts. The bottom of the bar is a wonderful tasty shortbread crust and then the lemon egg custard bakes on the top. Sprinkle with powdered sugar and hope they serve this stuff in heaven!
I was prepping the filling and almost forgot to add the lemon juice (2 cups worth) – I don’t think they would have turned out so lemony. This makes a huge pan worth. Be sure you have the right dimensions mentioned in the directions, or if you must split them into smaller pans and bake them slightly shorter time. (I made the error of using a shallow cookie pan first.. and then ended up making more shortbread crust for a Pyrex dish, because I had so much filling left and it was too good to waste. That worked fine too. I think you could get away with using two Pyrex 8x13x2 inch dishes if you don’t have the 11x17x1 that the recipe calls for. If you press the shortbread up the sides a little rather than just putting in the bottom I find the custard does not brown as quickly along the sides. Next time I will reduce the sugar some, but not a whole lot)
I found this recipe in a cookbook I have used in the past for the Ginger Cookies and Blueberry Butter Cake which both are fantastic recipes as well. This recipe is another one that does not disappoint! Get the book!
Sue’s Luscious Lemon Squares (adapted from Black Dog Summer on the Vineyard Cookbook pg 202)
24 squares depending on the size you cut.
- 3/4 lbs cold unsalted butter
- 3 cups unbleached all purpose flour (King Arthur is a great brand!)
- 3/4 cup confectioners sugar (that’s powdered sugar folks)
- 10 eggs
- 3 1/4 cups sugar (I will reduce this by 1/2 cup next time making that 2 3/4 cups)
- 1 1/2 Tablespoons grated lemon zest
- 2 cups fresh lemon juice (12-14 lemons juiced)
- 8 Tablespoons unbleached flour
- 2 1/2 Tablespoons baking powder
- 1/2 cup sifted confectioners sugar
Preheat the oven to 350 F
To make the shortbread crust: cut the butter into smaller pieces. Add the 3/4 cup powdered sugar and 3 cups of flour and the butter to a food processor and pulse until it starts to come together. (It will also change color and become slightly darker than when you started and the crumbs will be more like oatmeal grains) Dump them into the 11x17x1 inch pan and press the crust into the bottom of the un-greased pan. Bake for 18-20 minutes or until golden around the edges (it may not be cooked in the center and it will be perfectly okay).
While the crust is baking, mix the filling: Whisk the eggs and sugar together. Add the grated lemonrind and juice and beat for 5 minutes with a hand mixer. The batter will be light and golden and smooth. Combine the flour and baking powder and beat it into the batter just until combined.
Pour the filling into the crust (it may be easier to use a ladle to ladle the filling into the pan) Fill right to edge. Bake for 25 minutes. Cool before cutting into squares. Store in the refrigerator. Just before serving dust with additional confectioners sugar. Enjoy.