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Lemon Bars

Comments (0) | Tuesday, May 10, 2011

The semester is over and I'm in Seattle for a week until I can move into the sublet I've got set up till the end of June and then I've got a month of sofa surfing to worry about.
But while I'm here I figured I'd try and make up a bit for the lack of posts in the last couple of months (and in the next month and half to come). So I found this amazingly easy recipe on (you guessed it) foodgawker. I added lemon zest to this recipe, but I'm thinking about adding ground almonds to the crust in the next batch. What do you think?

If you decide to make this for a party I suggest you double or triple the recipe.

Lemon Bars
 
1 1/8 cups all-purpose flour, divided 
1/2 cup powdered sugar (and an extra 2 tablespoons to shake over the bars)
1/2 cup (1 stick) butter, melted 
pinch of salt 
2 eggs 
1 cup granulated sugar 
1/2 tsp baking powder 
1/4 cup fresh lemon juice
1 Tbs lemon zest

Preheat the oven to 350 degrees. Spray a 9x9-inch pan with baking spray or line the pan with parchment paper. In a bowl, mix together 1 cup of the flour, 1/2 cup of the powdered sugar, the melted butter, and the salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake the crust about 15 minutes or until it just starts to turn golden.  
While the crust is baking, whisk together the remaining 1/8 cup flour, eggs, granulated sugar, baking powder and lemon juice. Pull the crust out of the oven, pour over the lemon mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan.
Cool the lemon bars in the pan for half an hour, then refrigerate at least two hours before cutting. Cut with a large knife into 9 even squares, like a tic-tac-toe board. Dust the lemon bars with the 2 Tbsp powdered sugar before serving.
Total time: refrigeration 3 hours)
(Picture taken by Eddie Barksdale)


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