When Life Gives You Lemons, Make Lemon Bars

Lemon Bars

This is Ina Garten’s recipe. I never met one of hers that I didn’t like.

For the Crust:

1/2 pound unsalted butter, room temp

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon salt

For the Filling:

6 extra-large eggs, room temp

3 cups granulated sugar

2 Tablespoons grated lemon zest (4-6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Powdered sugar, for dusting

Directions:

Preheat the oven to 350 degrees. You will use a 13 x 9-inch baking sheet or pan.

For the crust, cream the butter and 1/2 cup sugar until light in color in the bowl of an electric

mixer. Combine the flour and salt and with the mixture 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 into the baking dish, building up a 1/2-inch edge on all sides. Chill 30 minutes.

Bake the crust for 15-20 minutes, until very lightly browned. Let cool, leaving the oven on.

For the filling, whisk together the eggs, 3 cups sugar, lemon zest & juice, and flour. Pour over

the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with powdered sugar using a sieve or sifter.