Lemon Bars
Credit for this recipe goes to Ina Garten. And lemons. I’ve made a few changes to technique and added an egg, but the framework is hers. Today, I’m going to substitute orange zest and juice for lemon and use almond flour in the crust. I’ll let you know how it goes! In the meantime, enjoy Ina’s classic Lemon Bars and enjoy telling all of your friends and family that you made them yourself!
Ingredients
Instructions
Preheat oven to 350 degrees.
Make crust first. Cream the butter and 1/2 cup sugar together with an electric mixer. Add the 2 cups flour and the 1/8 teaspoon salt and mix until the consistency resembles wet sand. Pour crust mixture into a 9 x 13 inch baking dish.
Gently push and pat the crust evenly into the pan using your clean hands, creating a little rim around the edges.
Bake at 350 degrees for 15 - 20 minutes or until the crust changes color ever-so-slightly. Remove from oven and allow to cool.
Now make filling: combine the eggs, sugar, lemon zest, lemon juice and flour... make sure you zest your lemons before you squeeze them! Whisk together and pour over the crust. Bake for another 30 - 35 minutes, or until the filling is set and doesn't jiggle.
Allow to cool-- actively chill in the fridge if you want to speed it up-- before you cut. I like to cut first and dust with powdered sugar once the bars are plated on the serving dish, because the powdered sugar will cover any cutting/plating foibles or fingerprints. Enjoy!
Reviews
There are no reviews yet.