Recipe and review after the cutI based the bars on Emeril’s Recipe
- 1 3/4 cups all purpose flour
- 1/2 cup confectioners’ sugar, plus extra for dusting
- 1 1/4 sticks unsalted butter, cut into pieces
- 4 large eggs
- 1 1/2 cups granulated sugar
- Juice of 3 freshly squeezed lemons
- 1 tablespoon finely grated lemon zest
- Pinch salt
Preheat the oven to 325 degrees F.
Line a 9 by 13-inch pyrex pan with heavy duty aluminum foil, so that the ends of the foil hang over the sides and set aside.
In a bowl, combine 1 1/2 cups of the flour with 1/2 cup of the powdered sugar. Cut in the butter until the mixture resembles fine crumbs. Press in an even layer into the bottom of the pan and bake until pale tan, about 20 minutes. Reduce the oven temperature to 300 degrees F.
While the crust is baking, prepare the filling. (The filling will set up better if the crust is still warm.) In large bowl, beat the eggs and granulated sugar until pale yellow and frothy. Add the remaining 1/4 cup of flour, and the remaining ingredients and whisk to combine. Pour over the warm crust and bake until set, 20 to 25 minutes.
Set oven temp at 350, bake for 10 minutes
Cool for 5 minutes. Dust with confectioners’ sugar
-This was a fairly simple recipe, but even still I was impressed with how well these squares turned out. After a bit of fiddling with the temperature and baking time to account for a glass pan instead of a metal one, I managed to get the filling and crust to set properly. Perhaps I overdid it with the powdered sugar, but I don’t know that anyone will ever complain about too much powdered sugar on a dessert. The consistency was exactly what it should be, with the crust coming apart, but holding the filling together and the filling itself being soft but firm. While I personally might have added a bit more lemon juice or less finely grated lemon zest, the general consensus from the group was that it was at just the right level of tart and that any more would overpower the experience. Absolutely delicious.