Lemon Bars | Recipes

Name: Lemon Bars | Recipes
Cuisine: American
Ingredients: For the Crust; 1/2 pound unsalted butter at room temperature; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/8 teaspoon kosher salt; For the Filling; 6 extra-large eggs at room temperature; 3 cups granulated sugar; 2 tablespoons grated lemon zest (4 to 6 lemons); 1 cup freshly squeezed lemon juice; 1 cup all-purpose flour; Confectioners’ sugar, for dusting

5 steps

Lemon Bars from Barefoot Contessa. Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.

Updated at: Fri, 04 Oct 2024 18:30:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories314.7 kcal (16%)

Total Fat11 g (16%)

Carbs51.1 g (20%)

Sugars36.1 g (40%)

Protein4.2 g (8%)

Sodium37.6 mg (2%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

0.5 poundunsalted butter

at room temperature

½ cupgranulated sugar

2 cupsall-purpose flour

⅛ teaspoonkosher salt

6eggs

extra-large, at room temperature

3 cupsgranulated sugar

2 tablespoonslemon zest

grated, 4 to 6 lemons

1 cupfreshly squeezed lemon juice

1 cupall purpose flour

confectioners’ sugar

for dusting

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Step 3

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Step 4

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Step 5

Cut into triangles and dust with confectioners’ sugar.