lemon bars

A Meyer lemon is a wonderful thing.  As a kid growing up I used to eat them off of my parent’s tree in the backyard.  I’ve always had an affinity for anything sour, and thus my love of lemon bars seems like it would be a given.  Yet, most of the lemon bars I’ve come across are dry, crumbly, and taste very little like lemons.  This recipe is gooey, tangy, and most of all caries all the best qualities of lemony flavor.  I’ve even used this lemon filling for meringue pies and tarts because it requires no stove-top time.  If you can find meyer lemons, they’re even better.  Enjoy!

(From the Barefoot Contessa’s Parties)

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
nocoupons6 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 flour
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees F.

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 by 13 by 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.