It's usually hard to go wrong with lemon bars so I thought I was only taking a small risk by trying this new recipe from the Barefoot Contessa. Unfortunately, I should've paid closer attention to the proportion of ingredients before I started mixing them together. The crust part was okay, albeit a bit thicker than I normally prefer in a shortbread crust but that was okay. It was the filling that got to me. 3 cups of sugar? Eek. That's a lot of sugar in a lemon bar filling. At first I was worried it would make it too sweet, despite the generous 1 cup of lemon juice the filling also called for.
tried and true recipe.
½ cup granulated sugar
2 cups all-purpose flour
⅛ teaspoon salt
½ teaspoon pure vanilla extract
Filling6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (8 lemons)
1 cup all-purpose flour
Powdered sugar, for dusting
- Preheat the oven to 350 degrees. Line a 9×13 pan with foil and lightly spray with nonstick cooking spray.
- For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Add vanilla. Gather the dough into a ball and press gently and evenly into the 9×13 pan. Chill in the refrigerator for 15 minutes.
- Bake the crust for 18 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on, set to 350 degrees.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles or squares and dust with powdered sugar.