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Friday, November 20, 2015

chef john's lemon bars

Ingredients

  • Servings: 1
  • for the shortbread crust:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • for the lemon layer:
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon confectioners' sugar, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins

  • place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
  • place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
  • moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
  • bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
  • beat eggs and egg yolks together in a bowl; whisk in sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
  • bake on center rack until custard is set and top has a thin sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

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