EASY LEMON BARS
These easy lemon bars start with a shortbread-style crust and have a silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar! The perfect recipe for your next picnic, holiday tray or wedding cookie table.
INGREDIENTS:
FOR THE CRUST
1¾cupsall-purpose flour
⅔cuppowdered sugar, plus extra for decorating finished bars
¼cupcornstarch
¾teaspoonsalt
¾cupunsalted butter, at cool room temperature, cut into 1-inch pieces
FOR THE FILLING
4eggs(beaten lightly)
1⅓cupsgranulated sugar
3tablespoonsall-purpose flour
2teaspoonsgrated lemon zest(from about 2 large lemons)
⅔cuplemon juice
⅓cupwhole milk
Pinch
salt
DIRECTIONS:
INGREDIENTS:
FOR THE CRUST
1¾cupsall-purpose flour
⅔cuppowdered sugar, plus extra for decorating finished bars
¼cupcornstarch
¾teaspoonsalt
¾cupunsalted butter, at cool room temperature, cut into 1-inch pieces
FOR THE FILLING
4eggs(beaten lightly)
1⅓cupsgranulated sugar
3tablespoonsall-purpose flour
2teaspoonsgrated lemon zest(from about 2 large lemons)
⅔cuplemon juice
⅓cupwhole milk
Pinch
salt
DIRECTIONS:
- Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking pan and line with parchment paper.
- Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
- For full instructions please see : www.browneyedbaker.com
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