Bar Cookies

Lemon Bars

After my comprehensive, extensive and (sometimes) exhaustive research into the megacosm of desserts, I have concluded that 90% of the planet’s population is squarely divided into two categories:

Those who love chocolate (that would be me).

And those who love vanilla (that would be my brother).

However, both sides seem to have a fond appreciation for anything that involves lemon. I suppose it’s due to the fact that lemon desserts are so refreshing, and one bite instantly transports you to a place in your mind of warm, sunny days………. laying by the pool……….or the beach……..

Sorry, I was on vacation there for a moment.

Anyway, now that we have completed the math/physics portion of  today’s test, would you care to postulate as to what I’ll be doing this weekend?

P1000014

Here’s a hint – it involves a ladder and a roller….

Lemon Bars – adapted from Nick Malgieri

2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
2 cups all-purpose flour

4 large eggs
2 cups sugar
6-7 tbs. strained lemon juice
powdered sugar, for dusting

Butter and line a 13 x 9 inch baking pan with buttered parchment or foil. Position oven rack in middle of oven; preheat to 350 degrees.
In a standing mixer with paddle attachment, beat the butter on medium speed. Beat in powdered sugar and vanilla; continue beating a minute or two, until light. Decrease speed and beat in the flour. Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it. Bake the base for about 20-25 minutes, until golden and baked through.
While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked. In a big bowl, whisk the eggs just to break them up. Whisk in the sugar, then the lemon juice.
As soon as the base is baked, remove it from the oven and pour on the topping.
Immediately return pan to oven and bake for another 20 minutes, or until the topping is set and firm.
Cool on a rack until completely cooled. Cut into squares, and dust with powdered sugar before serving.

 

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