Lemon Bars

The recipe is from Mark Bittman’s How To Cook Everything.

Gabrielle’s Lemon Squares

  • 8 tbsp. unsalted butter, softened
  • 1 3/4 cups sugar (I used raw, this calls for granulated)
  • pinch salt
  • 1 cup plus 3 tbsp. all-purpose flour
  • 3 eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 tsp. baking soda
  • grated or minced zest of 1 lemon
  • confectioner’s sugar for dusting (I left this out)

1. Heat the oven to 350 degrees F. Grease an 8 or 9 inch square baking pan.

2. Use an electric mixer to cream the butter with 1/4 cup of the sugar and the salt. Stir in the cup of flour. This mixture will be quite dry; press into the greased pan and bake for about 2o minutes, no longer; it should just be turning golden. Remove from the oven and cool slightly.

The crust before you bake

The crust after you bake it.

3. Beat together the eggs, lemon juice, and remaining sugar until lightened and thick; add remaining flour, the baking soda, and the lemon zest. Pour over the crust and bake until firm on the edges, but still a little soft in the middle, 25-30 minutes. Well, I don’t know what was going on with my oven here, but I had to bake it for about forty minutes. Cool, then dust with sifted confectioners’ sugar. Cut into squares and serve.

The eggs await their fate

Nooo! What did we ever do to you? They scream.

We have resigned to our fate as a delicious dessert filling.

And this is what I got. Seriously, what is that?

Don’t be fooled by its hideous exterior, the insides of this monster are absolutely delicious. The crust was buttery and sweet, the filling lemony and not overly gelatinized. It wasn’t too sweet either. Sooo good.

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