Sunday, March 5, 2017
For the Crust:
1/2 lb Unsalted Butter - Room Temp
1/2 Cup White Sugar
2 Cups Flour
1/8 tsp Kosher Salt
For the Filling:
6 Extra Large Eggs
2 Cups White Sugar
2 tbsp Grated Lemon Zest
1 tbsp Grated Lime Zest
1 Cup Freshly Squeezed Lemon Juice
1 Freshly Squeezed Lime Juice
1/2 tsp Kosher Salt
1 Cup Flour
Confectioners' Sugar for dusting
Preheat oven to 350 degrees.
In a bowl, using a hand mixer, cream together the butter and sugar. Gradually add in the flour and salt. Mix until combined. Pour dough into a 9x12 pan and press evenly forming the bottom crust. It's ok if the crust goes slightly up the sides of the pan. Chill in fridge for about 20 minutes.
Bake crust for about 15 - 20 minutes or until it's lightly golden brown. Remove from oven and cool.
For the filling, in a large bowl add the eggs. Using a hand mixer, mix until light and frothy. Add in the sugar and mix to combine. Add in the zest, juice, salt and flour and mix until light and frothy again.
Pour batter into crust and bake for about 20 minutes. Lower oven to 325 and bake for another 10 -15 minutes or until the center of the filling is set.
*Most recipes say to bake it at 350 for 30 - 35 minutes but in my oven the top of the filling got too browned before it set so I chose to lower the temp at the end. Your oven may vary.
Let cool and cut into squares. Sprinkle with confectioners' sugar and enjoy. Would also be delicious topped w/ a dollop of blueberry compote.
#cheftainment #fromscratch #homemade #dessert #lemonbars