Lemon Bars.

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{Will take better finished product/staged photos tomorrow – just got home from a fabulous party and daylight is gone.}

My husband is allergic to chocolate, cocoa specifically, and never really gets to eat dessert that I make for the family (not that he’s a big dessert fan).  Today, I wanted to make a recipe using my Magimix Food Processor that I’m also giving away tonight.  This recipe is a little thank you because he bought me a new car yesterday and I wanted to do something nice for him.  Plus my kids love lemons and I had a ton on hand so I thought I would give it a whirl.

Now I’ve never made lemon bars before.  I’m not sure exactly that I’ve ever even eaten one before.  So I went to my trusted source, foodnetwork.com and pulled a recipe.  I made it straight up like their’s and hope and pray it’s a hit with the family.

Ingredients

For the Crust:

  • Vegetable oil, for greasing
  • 1 1/2 sticks unsalted butter, diced
  • 2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 cup confectioner’s sugar, plus more for garnish
  • 1/4 teaspoon salt

For the Filling:

  • 4 large eggs, plus 2 egg yolks
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh lemon juice (from about 8 lemons)

Directions

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 35-40 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving.

Finished bar photos will be shared tonight.  I’m rushing off to a party this afternoon while these cool.  But wanted to share with you the process 🙂

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— Knead to Cook

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4 Comments

  1. I made these for the office and they were a huge success! I used a little less sugar in the lemon mix and didn’t put the confectioner’s sugar in the crust (I’m surrounded by people much healthier than I!) , but it still turned out GREAT. Thanks so much for the recipe!

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