2zest of lemons, divided - see instructions2 large or 3 medium
1 cupcold butter2 sticks cubed
Lemon Filling
4eggs, beaten
2cupssugar
½fresh lemon juice, 3-4 med lemons or 2-3 largeor a little more to pucker taste
lemon zest - 1/4 remaining from crust
¼cupall purpose non bleached flour
½tspbaking powder
1 tspAlmond or Vanilla Extractoptional, I usually add Almond...so good!
powder sugar
Instructions
Prep Steps
Zest 2 large lemons, use 3/4 of the zest for the crust and reserve the remaining zest for the lemon filling.
2 zest of lemons, divided - see instructions
Cut 2 sticks of cold butter into small cubes
1 cup cold butter
Measure dry ingredients and place in a food processor with a regular blade. Note: if you do not have a food processor, use a large mixing bowl and a pastry cutter or large fork and knife to cut the butter cubes into the dry flour mixture.
2 1/4 cup all purpose, unbleached flour, 1 cup quick oats, 1 cup confectioner's sugar (powdered sugar), 1/4 cup sliced almonds
Lightly butter the 9"x 13" glass baking dish with the inside of the butter wrappers for this step. Note: Don't leave out the corners. There should be a dull, butter film over the entire bottom of the baking dish.
Shortbread Crust
Step One: Add cubed cold butter to the dry ingredients in the processor. Pulse about 5 or 6 time until ingredients turn into a crumble. The result should be a moist, buttery, coarse meal.
Step Two: Place coarse meal in the glass baking dish. Level out mixture to cover the bottom of the dish.
Step Three: Firmly press dough mixture down using your palms and fingers. Make sure you go up the sides of the pan with the dough to make crust edges. Make the thickness as uniform throughout as possible.
Step Four:Bake uncovered at 350° for 15-20 mins. Or until just starting to turn golden brown on the edges. Note: baking time will vary.
Step Five: Don't let the baked crust to cool too much before adding the filling.
Lemon Filling
Step One: In a medium bowl, whisk the sugar, flour, and baking powder together.
2 cups sugar, ¼ cup all purpose non bleached flour, ½ tsp baking powder
Step Two: Add beaten eggs to the flour mixture and whisk.
4 eggs, beaten, 1 tsp Almond or Vanilla Extract
Step Three: Squeeze fresh lemons to make 1/2 cup of fresh lemon juice. Pour into the egg and flour mixture along with the remaining 1/4 of lemon zest. Whisk making sure the lemon juice doesn't sit on the eggs.
½ fresh lemon juice, 3-4 med lemons or 2-3 large, lemon zest - 1/4 remaining from crust
Step Four: Pour lemon mixture on top of warm, baked crust.
Step Five: Bake for 20-25 minutes at 350° or until filling is firm and not jiggly. Note: Baking time will vary.
Step Six: Sift confectioners' sugar on top of the warm lemon bars. Note: The lemon bars should be out of the oven for about 8-10 minutes before you do this step.
powder sugar
Let cool for at least an hour. For even better flavor put in fridge for about 2 hours after they've cooled.