Wednesday, April 27, 2011

heavenly lemon bars

ok usually my motto is when it comes to dessert if it's not chocolate it's not worth eating.. and that motto has been good to me thus far.. but after i made these lemon bars oohhhhhh eeeeemmmmmmmmm geeeeee. seriously this is what i have been missing out on? ohh lordy.. the crust was so buttery and rich.. the filling was so tart and tangy and creamy.. simply put these babies rocked!! now only if i can figure out how to add chocolate to these suckers they would be sublime.. i got this recipe from here.. and stuck to it pretty closely but you will see if you compare not exact.. i know i know it's a problem i have.. i would say i am working on it and promise to change but we all know that's not going to happen.. i am what i am.. to quote my favorite spinach loving muscley man..



heavenly lemon bars

prep time: 10 minutes
cooking time: 45 total minutes
servings: approx. 20

for crust

3/4 lbs. unsalted butter, room temperature
3/4 cup sugar
2 1/4 cup flour
1/4 tsp. salt

for filling

6 extra large eggs, at room temperature
3 cups sugar
1 tblsp. grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
powdered sugar for dusting

preheat oven to 350 degrees (f).  for crust cream butter and sugar until light and fluffy.. in a separate bowl combine flour and salt until incorporated.. add flour slowly to butter and sugar mixture and beat on low speed.. line the bottom and two sides of a 9 by 13 baking pan with parchment  paper leaving about a 2 inch over hang on each side.. pat the dough evenly into the prepared pan with your fingers, building up a 1/2 inch edge on all sides.. bake crust for 15-20 minutes, just until very lightly browned.  let cool on a  wire rack.. leave oven on.  for the filling whisk together the eggs, sugar, lemon zest, lemon juice and flour.. pour over cooled crust and bake another 30-35 minutes and until the filling is set.. let cool at room temperature.. dust with powdered sugar and cut into 2 by 2 inch squares..

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