Very Tangy Lemon Bars 2.0 |
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Tuesday, 15 February 2011 |
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| |   | Very Tangy Lemon Bars 2.0 | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich (Artisan, 2010)  An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. Perhaps it's a New England versus California thing. I mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust.
Makes 16 large (2-inch) bars or 25 smaller bars
For the Crust - 7 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (4.5 ounces) unbleached all-purpose flour
For the Topping
- 1 cup plus 2 tablespoons (7.875 ounces) granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 3 large eggs
- 1 1/2 teaspoons finely grated lemon zest (see Note), preferably from an organic or unsprayed fruit
- 1/2 cup strained fresh lemon juice (see Note), preferably from an organic or unsprayed fruit
- Powdered sugar for dusting (optional)
Equipment: An 8-inch square metal baking pan, the bottom and all 4 sides lined with foil
Preheat the oven to 350°F. Position a rack in the lower third of the oven.
To Make the CrustIn a medium bowl, combine the melted butter with the sugar, vanilla, and salt.
Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan.
Bake for 25 to 30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.
To Make the Topping While the crust is baking, stir together the sugar and flour in a large bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice.
When the crust is ready, turn the oven down to 300°F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, or until the topping barely jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.
Lift up the foil liner and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently to reveal the zest by laying a square of paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper and repeat with a fresh piece if necessary. Use a long sharp knife to cut into sixteen 2-inch or 25 daintier bars. Sift powdered sugar over the bars just before serving, if desired. May be stored in an airtight container in the refrigerator for several days or more. After 3 days the crust softens, but the bars still taste quite good for up to a week.
Note: Meyer lemons are less tart and more floral than most other lemons. If you want to use them, reduce the sugar in the topping to 1/2 cup plus 2 tablespoons (4.375 ounces).
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Last Updated ( Tuesday, 15 February 2011 )
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On February 21, 2011, 1:36 pm bsdown said:
These lemon bars are so easy to make and taste wonderful. I did not find them too tart. Everyone who had one loved them. I highly recommend this recipe and her current cookbook. I learned so much from her guidance and rationale on making wonderful cookies.
On February 27, 2011, 10:01 pm pam said:
bsdown - I completely agree. These were really easy to make and delicious. I planned on taking the leftovers to work but oops - none were left! They were tart but not too tart... I can't wait to make more of her cookies.
On March 2, 2011, 6:48 pm cookswithchilies said:
These are fabulous! Very easy to make and since I love tart flavor, they didn't seem at all too tart to me. My husband thought they were very good. These are dangerous to have around!