Double Lemon Bars
For the Crust:
- 1.5 cups all-purpose flour
- .5 cups confectioner's (powdered) sugar
- 1.5 sticks unsalted butter, cubed, at room temperature
- 4 large eggs
- 1.5 cups granulated white sugar
- .5 cup fresh-squeezed lemon juice, strained
- 1 tablespoon freshly-grated lemon peel
- 4 teaspoons all purpose flour
- Preheat oven to 350F. Line a 13 x 9 x 2 casserole dish with aluminum foil.
- Make crust: whisk flour and confectioner's sugar in medium bowl. Add butter. Using a pastry blender, cut in butter until the dough resembles coarse meal.
- Press dough into the foil-lined pan evenly. TBAC suggests using plastic wrap to smooth it out.
- Bake 20-30 minutes, until golden brown.
- Make filling: Whisk all five filling ingredients in another bowl until consistency is even. It helps to beat the eggs first.
- Pour the filling over the hot crust and put back into the oven for another 20 minutes, or until the lemon layer is set.
- Dust lemon bars with additional confectioner's sugar.
- Make sure that lemon bars are 100% cool before you cut them. The lemon layer is gooey and easily boogered up when warm.
I'm also planning on trying a variation that involves spooning a thin layer of raspberry syrup in between the crust and the lemon filling. As soon as I get around to doing it, I'll post the results.