At work today, we had a daylong non-stop feast of homemade tamales, coconut flan, chocolate cake and these lemon bars that I made. The recipe is from Barefoot Contessa, one of my food idols. I own every single one of Ina Garten's cookbooks. I love her recipes (even if they're rich and unhealthy - fat is flavor) and boy, everything I've ever made from her cookbooks has been fabulous and never disappoints.
Lemon Bars (from the Barefoot Contessa Parties! Cookbook)
For the Crust:
1/2 lb unsalted butter at room temp (I used Kerrygold a high quality premium butter)
1/2 c granulated sugar
2 c all-purpose flour
1/8 tsp kosher salt
For the Filling:
6 extra-large eggs at room temp (I used 6 large)
3 c granulated sugar
2 T grated lemon zest (about 4 - 6 lemons) - my lemons must have been big because it only took 2 lemons
1 c freshly squeezed lemon juice (I strained it to get rid of the pulp)
1 c all-purpose flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Press the dough into a 9x13x2" baking sheet (I used a baking pan), building up a 1/2" edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned (I had to bake mine an additional 20 min before the crust looked lightly browned). Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set (I had to bake mine an additional 10 min - it was too jiggly after 35 min). Let cool to room temperature.
Cut into squares or triangles and dust with confectioners' sugar.