I was lucky enough to get some real lemons from California..not the kind at the grocery store but the kind that are picked fresh from the tree. A coworker with my husband was kind enough to pick some on a recent trip to California, and then brought them back to share. Hooray! This recipe was the perfect recipe to enjoy with my lemons. They are light and lemony. MMM..great with a cup of tea. Thanks Maria!
For the Crust
- 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup confectioners' sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons coarse salt
For the Topping
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unbleached all-purpose flour
- 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
- 1/4 cup plus 1 tablespoon milk
- 1/4 teaspoon coarse salt
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
To make crust: In the bowl of a food processor, combine
flour, confectioners' sugar, cornstarch, and salt; process to combine.
Add butter to processor and process until mixture is pale yellow and
resembles a coarse meal, about 10 seconds. If you don't have a food
processor, whisk together flour, confectioners' sugar, cornstarch, and
salt in a large bowl. Add butter and work into flour mixture using a
pastry blender or your fingers.
Pour crust mixture into prepared baking dish, pressing down
with your fingers to create a 1/4-inch-thick layer along the bottom and
1/2-inch up the sides, pressing firmly at the edges to seal. Transfer
pan to freezer and freeze for 30 minutes. Transfer to oven and bake,
rotating pan once during baking, until golden brown, about 20 minutes.
Meanwhile, make the topping: In a large bowl, whisk together
sugar, eggs, and flour; stir in lemon juice, milk, and salt until well
Remove baking pan from oven. Stir topping and pour into warm
crust. Return pan to oven and continue baking until topping is just set
but not browned, about 20 minutes.
Transfer baking pan to a wire rack to cool completely. Cut
into 20 squares. Serve immediately or wrap each bar tightly with plastic
wrap and keep refrigerated until ready to serve.