Crust:
1 1/2 cups flour
1/2 cup confectioners sugar (powdered sugar)
1 tsp salt
10 TBS cold butter (5 oz) chopped into small pieces
Preheat oven 350 degrees F.
Put all the ingredients into a food processor and process until it's crumbly and starting to form larger crumbles (past the fine crumbly stage, so that the mixture is starting to stick together). Pat into a greased 9x13" baking pan. Pat the crust so that it extends at least 1/2 way up the sides of the pan and then freeze for about 30 minutes, then bake crust for 20-30 minutes until no longer doughy.
Filling:
5 eggs
1 - 2 cups sugar*
1/4 cup flour
1/4 cup whole milk (can also use half & half or heavy cream)
1 cup fresh squeezed lemon juice
1 TBS of lemon zest (if you have time pulse this in a food processor with the sugar for better flavor)
While the crust is baking, put eggs and sugar (along with the zest if it wasn't already mixed into the sugar) into a bowl.
Whisk to combine and add the flour, whisk to mix in, then add the milk, whisk a little more and finally add the lemon juice in stages, whisking to combine between each addition.
You want to try not to incorporate too much air, but whisk just to mix everything together.
Once the crust comes out of the oven you can pour the filling over and put back into the oven and bake it until the batter no longer ripples when the pan is tapped. It should shake as one, like jello - approximately 15-20 minutes.
Do not overbake, as the bars will lose it's creamy texture. Let it cool completely, even briefly refrigerate or freeze, before cutting. The colder the bars are, the easier it will be to handle.
Can be frozen, wrap tightly.
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