Skip to main content

the best lemon bars


I must start this post by apologizing to Roth for not posting them sooner. When I told her I was making these some days, weeks, (has it been a month?) ago she said she would be over later. She ended up not coming which is a.o.k since this dessert is best when had after a night in the fridge. And- when it was had, it was delicious. In fact, Roth added an expletive in front of "delicious" and when asked about them later, continued to praise them. Dr. Penn (roommate) said she was jealous of herself for getting to come home to them. Good Spoon: Be Jealous of Yourself. I brought some to a bbq and got a couple, "wow, what are these called?" Lemon Bars.

For the Crust:
1/2 lb. unsalted butter at room temperature
1/2 c. granulated sugar
2 c. all purpose flour
1/8 t. kosher salt

For the Filling:
6 large eggs
3 cups granulated sugar
2 T. grated lemon zest
1 cup lemon juice
1 cup all purpose flour

Preheat oven to 350. For the crust, cream the butter and sugar until light in the bowl of an electric mixer. Combine flour and salt and add to butter just until combined. Dump the mixture onto a well floured surface and gather into a ball. Flatter the dough with floured hands and press into 13 x 9 baking sheet or pan, building up a 1/2 inch edge on all sides. Bake for 15-20 min until golden brown.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 min, until set. Let cool to room temperature.



Put in fridge and dust with confectioners' sugar when ready. See first paragraph for some reactions to them you may experience.

Comments

  1. laura roth8/10/2009

    these are SOOOOOOOOO good. please make them again soon. did i eat 3 in 5 minutes and swear about them? yes i did.

    good job hall!

    ReplyDelete
  2. yes, please make again soon. other roomie didn't get to experience. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!



I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.



I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.


So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…