The other week I made my mom's Lemon Bar recipe that I grew up on.
http://www.anymonkeycan.com/2012/04/my-moms-lemon-bars-2-banana-difficulty.html
Today, I try another Lemon Bar recipe. It's a bit of a hybrid recipe based on a version from Cook's Illustrated (CI) and the version from Barefoot Contessa (BC). I decided to meld the two recipes together because the Barefoot recipe seemed to have an excess of sugar & butter and the CI recipe had a few extra steps with which I did not want to fool.
So, here we go, Recipe number 2 of the Monkey Month of Lemon Bars!
WHAT YOU NEED:
(for the crust)
1 1/4 c All Purpose Flour
1/2 t Salt
1/2 c Powdered Sugar
8 T Butter - softened about 30 min at room temp & cut in 1 inch pieces
(for the filling)
6 Large Eggs - at room temp
1 c + 2 T of Granulated Sugar
3/4 c Lemon Juice**
1/4 c Lemon Zest**
1/8 t Salt
4 T Butter - melted
3 T Half and Half
1/2 c All Purpose Flour (optional)
Powdered Sugar to dust the tops if desired
**5-6 Lemons will probably meet all of your Lemon needs**
WHAT ELSE YOU NEED:
8"x8" Pan
Parchment Paper
Mixer with Paddle Attachment
Rubber Spatula
Box Grater or Lemon Zester
Strainer
Whisk
Medium Bowl
Large Dish
Cooling Rack
WHAT YOU DO:
(making of the crust)
1. Butter the Edges of the Baking Dish with the Butter Wrapper, then line the dish with Parchment Paper
2. Using the Mixer with Paddle attachment, cream the 8 T of Butter & Powdered Sugar.
 |
| Pre Creamed |
 |
| Post Creamed |
3. Whisk the Flour & Salt together. Then, while the Mixer is on Low, slowly add to the Creamed Butter & Powdered Sugar until just combined.
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| Will look coarse |
4. Pour this mixture onto the Parchment Paper (in the Baking dish) & press down into a crust. Refrigerate for 30 min.
(making of the filling)
5. Pre Heat Oven to 350 deg.
6. Zest & Juice the Lemons
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| Lemon Zest from Box Grater |
7. Bake the Crust for 30 min (make sure it is Golden Brown)
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| Make sure to get a good golden brown crust otherwise you could end up with some doughy or soggy Bars since the filling is quite runny before baking! |
8. Whisk the Eggs, then add the Granulated Sugar & whisk until combined
8. Now add the Lemon Juice & Zest as well as the Salt. Stir together.
9. To this, add the Melted Butter & Half & Half and Stir.
10. Finally add 1/2 c of All Purpose Flour & stir until fully combined.
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| This mixture will be quite thin |
11. Pour the Filling onto the Warm, Golden Brown Crust
12. Bake at 350 deg for 30 min
13. Let cool in the Pan on Cooling rack for about 30-45 minutes
14. Use knife to loosen edges as needed. Then using the Parchment paper, carefully lift the Lemon Bars out of the Baking Dish & back onto the cooling rack.
15. Using a Small Turner between the Bars & the Paper, Carefully slide the PARCHMENT PAPER OUT FROM UNDERNEATH OF THE BARS leaving the Bars on the Cooling Rack for about 30 minutes longer to cool.
15. Cut into small squares, dust with Powdered Sugar if desired & serve.
And that was another version of lemon bars. They definitely are a different type of Lemon Bar compared with last week's version. This crust is more pie crust-eque.
One difference between CI and BC was that BC added 1 c flour to the filling & CI did not add any. I ended up adding 1/2 c because it seemed like the filling was too thin. This really did not add any thickness to it, so it was probably not necessary. The next time I make these I will probably give it a go without the 1/2 c flour to the filling.
I've sampled a BC Lemon Bar before and it was very good, but a little on the sweet side for me. That's probably the reason I eschew the powdered sugar dusting as a finishing touch. I want the Lemon to shine!
Enjoy!
Until next time, you favorite neighborweb Monkey!
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