First off, thank you to all of our brave service men and women. Your sacrifices and courage allow us all to live freely and enjoy life. Words are not enough, but THANK YOU!
After a while at the pool and this gosh darn Texas heat, lemon bars sounded just delightful. Overall I really enjoyed these, but my one critique would be that of the crust. While it tasted great, it was just a bit too thick. I would have enjoyed to have more lemon filling rather than the crust. Still great!
Crust Ingredients:
3 cups flour
1/2 cup granulated sugar
1/2 cup confectioners sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
3 sticks butter (yeah, wowsers!), but into tablespoons
Filling Ingredients:
6 large eggs, lightly beaten
1 1/2 cups granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup all purpose flour
pinch of salt
confectioners sugar for sprinkling
Preheat the oven to 325 degrees and lightly grease a 13x9 inch baking pan.
To make the crust: In a food processor, combine the flour, granulated sugar, confectioners sugar, orange zest and salt and toss to combine. Add the butter and pulse until a crumbly shortbread dough forms. Press the dough into the bottom of the pan and bake until it is golden around the edges, about 45 minutes.
While the crust is baking, make the filling by whisking together all of the ingredients.
When the crust is ready, remove it and increase the temperature to 350 degrees. Carefully pour the filling onto the crust and return to the oven. Bake until the filling is just set, about 20 minutes. Let cool thoroughly before cutting into squares. Dust with sugar before serving.
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