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Pat-NoCal

And a sweet/tart lemony recipe for you. Rec: Double Lemon Bars

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Joined: Dec 9, 2005

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Posted to Thread #11381 at 12:34 pm on Jul 14, 2008

Double Lemon Bars

1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Preheat oven to 350º F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.

Bon Appétit, July 1991 You can read more reviews of the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/2209

Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. These got raves at an Easter brunch, as well as a tea party. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on. :o) Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.


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