The lemon bar recipe I us is the best way to use quite a few lemons, after a few seasons I have changed a few things to the orgingal recipe that suites my taste, ahhhh the beauty of baking...
Lemon Bars
For the crust:
1/2 pound unsalted butter, at room temp
1/2 c. granulated sugar
2 c. flour
1/8 tspn salt
For the filling:
6 extra-large eggs at room temperature
2.5 c. granulated sugar
2 tblspns grated lemon zest (4 to 6 lemons)
1 c. freshly squeezed lemon juice
1 c. flour
Confectioners' sugar, for dusting
Directions:
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill in fridge for about 10 to 15 min.
Bake the crust for 15 to 20 minutes, until VERY lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
My parents have a huge lemon tree in their backyard, so every year starting from mid February to end of summer these damn things grow like weeds. I have tried a few lemon recipes and use it in almost every dish/sauce/steam bath I prepare, but I still seem to have a surplus. And that is after I give some of the bounty away to unsuspecting guests. I cant complain too much, its great to such ready, organic, local access to such an amazing fruit.
