Lemon Bars

Recently we had another dinner club night in my neighborhood (more on that later) and the theme was BBQ or cookout.  So I made lemon bars of course.  As a kid growing up on Montana I can't remember ever going to a cookout where there weren't lemon bars.  I turned to my trusted advisor for the recipe. Ina Garten has never let me down.
These bars are a beautiful yellow color from the 6 eggs! The lemon is beautifully balanced with the sweet confectioners sugar topping and cookie crust.  You will love these.

You begin by making the crust and spreading it out into a 9x13 inch pan. 

You want to build up the crust on the sides a little.

Bake the crust and then let cool.  While it's cooling you can begin making the filling.

Eggs, sugar, lemon zest and lemon juice, some flour and you've got yourself the filling.

Pour the filling into the cooked crust.

Bake at 350 degrees for 30 to 35 minutes.

Let cool completely before cutting.

Sprinkle with confectioners sugar right before serving.

Recipe by Ina Garten can be found here

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting


Preheat the oven to 350 degrees.

Cream the butter and sugar together in your stand mixing bowl using the paddle attachment until light and fluffy. Keeping the mixer on low add the flour and salt together and then slowly incorporate it into the butter mixture until just mixed. Dump the dough onto a floured surface and work into a ball.  Put the dough into a 9x13 inch dish and flatten out with your hands.  Build up the sides to about 1/2 inch higher than the base. Chill. Bake at 350 for about 15 to 20 minutes.

Let cook on a wire rack.  Leave the oven on while you make the filling.

In a medium to large bowl, whisk the eggs, sugar, lemon zest, lemon juice and flour together until smooth. Pour over the baked crust and put into the pre-heated oven for 30 to 35 minutes. The filling should be set (meaning not giggly).

Cut and dust with confectioners sugar.  Refrigerate leftovers.