Thursday, June 24, 2010

I Heart Lemons

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Seriously - I am a citrus fruit loving nut! Which makes the fact that I am severely allergic to oranges kind of a bummer...but bring on lemons and limes!

One of my favorite summertime desserts is the below recipe for Lemon Bars. I adapted this recipe from Food Network Magazine (one of my vices!) and have made it multiple times. I also plan to make two pans of this refreshing dessert to take with us next week on our beach vacation with Aaron's family. So give the recipe a shot and let me know what you think!

Lemon Bars

For the Crust:
• Vegetable oil, for greasing
• 1 1/2 sticks unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup confectioner's sugar, plus more for garnish
• 1/4 teaspoon salt

For the Filling:
• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)


Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 9-by-13-inch pan with vegetable oil spray or butter. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Slice, serve and enjoy! You can also dust with confectioners' sugar before serving, but I usually forget!

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