Lovely Lemon Bars
I was reading a story from Evie's Strawberry Shortcake book the other night. It was about Strawberry and her friends entering into a baking contest. Riveting. I couldn't put it down. So Strawberry was making Strawberry something and Plum Pudding was making Plum something and Lemon Meringue was making...LEMON BARS!! **Spoiler** Lemon slacked off and ended up fucking up her recipe by using salt instead of sugar. Plum totally won that shit and Lemon accused her of sabotaging her lemon bars. Yeah, it went there, friends.
So obviously I got a craving for lemon bars. I told my bestie, Ali, and we decided to make some homemade deliciousness. Technically she did all the "making." I was on baby patrol. But I did buy the lemons, so really I was in charge of the most important part. Nailed it!
Here's the recipe Ali found:
For the Crust:
Vegetable oil, for greasing the pan
1 1/2 sticks unsalted butter, cubed
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnishing the top
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups sugar
1/3 cup all-purpose flour, sifted (I asked Ali if she remembered to sift. She didn't. It worked anyway)
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)---(Ali only used 5 lemons)
Make the crust first: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute (Ali did this part all by hand. She's a fucking jedi like that) Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes. (We left in in for about 10 extra minutes because it still looked a little gelatinous)
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving. (We skipped the whole "refrigerate" part, not because we didn't think it was necessary--it was--but because we were each about 4 beers deep at that point and just completely didn't read the whole recipe)
I apologize for the crudeness of the photos. I got a new phone recently and discovered that the camera is a big piece of poo. Anyway, the verdict? The lemon bars were super yummy. They were a little tart though. Some might think too tart. I didn't. We looked at different recipes that called for like 3 cups of sugar instead of the 1.5 we used. That's just crazy talk. Wayyyyy too much sugar. So I suggest maybe having a little vanilla ice cream with your bar if you think it's too tart. Ali says whipped cream. Either choice would be delicious and only add to the scrumptousness that is the lovely lemon bar. Enjoy!
(A big high five to Master Chef Ali. She rocked it. Susie Fucking Homemaker!)