Snack: Tangy Lemon Bars

Recipe by Amy Atlas To get razor-sharp cuts through the curd and crust, use a very sharp knife dipped in warm water. Rewet it every few cuts to maintain ultra-precise edges.

Ingredients

3/4 c. all-purpose flour
1/4 c. confectioners' sugar
.13 tsp. salt
6 tbsp. cold unsalted butter

Instructions

Adjust oven rack to middle position and pre-heat oven to 350 degrees F. Prepare an 8- by 8- inch baking pan with nonstick cooking spray. Place a piece of heavy-duty aluminum foil in the bottom of the pan, allowing excess foil to hang over the sides. Spray the foil with non-stick cooking spray.
In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter and mix on medium-low speed until the mixture resembles course wet sand. Don't overmix or let mixture come together into a dough.
Firmly press the dough into the bottom of the pan, using the bottom of a measuring cup to firmly press the mixture down. Chill dough in the freezer for 15 minutes.
Bake until light golden brown, 20 to 25 minutes. Remove the crust from the oven and set aside. Reduce oven temperature to 300 degrees F.
Meanwhile, make the filling. In a large bowl, whisk together the sugar, flour, and cornstarch until combined. Add the lemon juice and eggs and whisk until combined. Strain the mixture into a bowl.
Pour the filling over the baked crust and bake 30 minutes more, or until the filing does not jiggle when tapped. Cool on a wire rack for 15 minutes, then refrigerate at least 2 hours to set.

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