recipe of the week – lemon bars

June 10, 2010 § 1 Comment

It’s summer time! and that means it’s time for barbeques and watermelons and one of my favorite desserts, lemon bars!  As Drew might tell you, I’m very sensitive to sour.  I will not eat tart fruit.  Since I don’t like sour, I never thought I would like lemon bars, since I assumed that they must be super tart.  But of course, they’re not sour at all, since there’s about 2 cups of sugar in the filling :p  Now I can’t get enough of them.  I’ve tried other recipes before, but this one from my new Tartine cookbook is the best!

tartine bakery’s lemon bars on brown butter shortbread

55g       powdered sugar
215 g    all-purpose flour
170g     unsalted butter at room temperature
70 g      all-purpose flour
400g    sugar
280ml lemon juice
6           whole eggs
1            egg yolk
pinch   salt

preheat oven to 375 degrees, butter a 9×13 inch baking pan
make the crust first:
-sift the powdered sugar with the flour and mix thoroughly
-then add the room temperature butter.  You can use a stand mixer if you have one, or since I didn’t I just used a spatula and elbow grease to mix it all together.  It should turn into a smooth dough.
-spread the dough into the pan and about a quarter inch up the sides, try to make it was even as possible.  (the recipe also called for weighing it down with some pie weights, but I didn’t have any and it didn’t seem to matter)
-bake in preheated oven for 25-30 minutes until nicely brown.
making the filling:
-while the crust is baking, start making the filling.  whisk together the sugar and the flour
-add the lemon juice and stir to dissolve the sugar
-in a separate bowl whisk the whole eggs and egg yolk with the pinch of salt
-add eggs to sugar and flour mixture and combine thoroughly
-when crust is ready, pull out the oven rack holding the baking pan and pour the lemon filling directly into the pan
-reduce the temperature to 300 degrees and bake for 30-40 minutes or until center of custard is no longer wobbly.
-let cool completely on a cooling rack, then chill.  (cuts much easier when chilled)
-you can add a little powdered sugar on top if you want, but it’s plenty good without it.


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