Lemony Lemon Bars
Lemony Lemon Bars
Makes about 24 (2-inch bars).
Lemon bars were first published in the Chicago Daily Tribune in 1962. On closer inspection, though, they read similar to the French tarte au citron. Americans are all about casual, so this makes sense that we’d turn the tart into a bar. The lemon tart may go back hundreds of year — no one knows for sure. Citrus was popular during the Renaissance, and especially during the 18th and 19th century, when it was used to prevent scurvy — a disease cured with Vitamin C. Since then chefs have found creative ways to cook citrus into delicious treats. Lucky us!
Ingredients:
For the crust:
Butter, for greasing the pan
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
12 tablespoons (1½ sticks) unsalted butter, softened at room temperature
For the lemon filling:
4 large eggs
1 1/3 cups granulated sugar
1/3 cup whole milk
1/8 teaspoon fine salt
2 teaspoons packed grated lemon zest (from 2 large lemons) (see Ingredients Explained)
2/3 cup lemon juice (from 3 large or 4 medium lemons), strained of seeds
3 tablespoons all-purpose flour
Confectioners’ sugar, for dusting bars
Steps:
1. Make the crust: Place oven rack in center of oven and heat to 350°F. Butter a 9-by-13-inch non-aluminum baking pan.
2. In the bowl of a stand mixer, whisk together the confectioner’s sugar, flour, and salt. Add the softened butter and beat on low speed, using the paddle attachment of a stand or hand held mixer, just until a smooth dough forms.
3. Press the dough evenly into the pan and allow it to come about 1/2 inch up the sides of the pan. Place a piece of parchment or wax paper over the dough and press it flat with the flat bottom of a cup. Remove the paper, then bake the crust until deep golden brown in color, 25 to 30 minutes.
4. Prepare the filling: While the crust is baking, whisk the eggs, sugar, milk and salt in a large bowl. Then stir in the lemon zest, lemon juice and flour.
5. Once the crust is ready, reduce the oven temperature to 325°F. Stir the filling to reblend, then pour it into the hot crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to room temperature, at least 30 minutes. Cut into 2-inch bars (a 4 by 6 grid) wiping the knife clean between cuts, as necessary. Using a sieve, dust the bars with confectioners’ sugar once at room temperature.
6. Bars will keep in an airtight container or covered in the refrigerator for up to 4 days. Crust adapted from “Tartine” by Elisabeth Prueitt and Chad Robertson, and filling adapted from “Cooks Illustrated Magazine”.
