Siri Daly Lemon Bars Recipe

Chef’s Notes

Nothing screams summer dessert to me more than lemon bars. They’re shiny, creamy, and a delicious treat to bring to your next outdoor picnic or barbecue!

Tech Tip: LLining your baking dish with parchment paper makes removing your bars easier. Pricking your crust with a fork will help your filling stick to your crust.

Possibility of exchange: If you don’t have powdered sugar for your crust, granulated sugar is fine too. Special Equipment: A fine-mesh strainer to dust the powdered sugar (or a sieve works too).

Preparation

Preheat oven to 350 F. Line a 9×13-inch pan with parchment paper, letting the paper hang over the long sides of the pan (for easy removal at the end).

For the dough:

1.

Cream the butter and powdered sugar today with an electric mixer.

2.

Add the flour, salt, vanilla, and lemon zest, and mix until just combined.

3.

Place the mixture in your baking dish, flattening with a rubber spatula.

4.

Bake for 15 to 20 minutes, until lightly golden. Gently prick the crust all over with a fork and set aside.

For the filling:

1.

Whisk together eggs, sugar, lemon juice, flour and lemon zest.

2.

Pour the filling over the crust and bake for 30 minutes or until the filling is set. Let cool to room temperature.

3.

Sprinkle with powdered sugar, slice and serve.

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