Lemon Pie Bars [UPDATED]Published 3:38pm Wednesday, June 26, 2013 Updated 8:33am Thursday, June 27, 2013
Of all the flavors in all the world, I’m pretty sure lemon is my favorite.
Unlike 99.9 percent of the rest of the women in the world, I would take it over chocolate any day of the week. Yes. You read that right. Its not a typo.
I love lemon in all its forms. Lemonade, Lemon Cake, Lemon Meringue Pie, a Lemony dressing on my salad, a squirt of lemon on fish or seafood, even the Hollandaise Sauce I make would be considered “lemony” by most standards. This pie-slash-bar recipe is lemon pie sans the meringue. The filling is a little than most lemon bar recipes which makes it seem more like pie. But its sturdy enough to be hand-portable making it the perfect dessert for your upcoming holiday entertaining.
Lemon Pie Bars
For the Crust:
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup butter, softened
Pinch of salt (omit if using salted butter)
For the Filling:
2 cups white sugar
1/3 cup flour
3/4 cup lemon juice
2 tablespoons lemon zest (approx. 2 lemons
Pinch of salt
1. Preheat the oven to 350 degrees.
2. Mix flour, salt and confectioner’s sugar together. Cut in the butter. Mix well until the dough resembles pie dough consistency. Press the dough into a 9×13 inch baking pan.
3. Bake 15 to 20 minutes or until beginning to get golden brown.
4. While the crust is baking, whisk eggs together in a medium sized bowl. Add sugar, 1/3 cup flour, lemon juice, lemon rind and salt. Whisk at least 1 minute until thoroughly combined. Pour the mixture over the baked crust while it is still hot.
5. Bake the bars another 20 minutes, or until the lemon topping has set.
6. To serve when cooled, cut into bars and sprinkle with confectioner’s sugar.