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A dusting of powdered sugar gives these tart lemon bars a hint of sweetness.

Recipe by MyRecipes June 2010

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Credit: Ryan Benyi; Styling: Andrea Steinberg

Recipe Summary

prep:
25 mins
cook:
50 mins
chill:
1 hr
total:
2 hrs 15 mins
Yield:
15 bars (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides.

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  • Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.

  • Press into an even 1/4-inch-thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is lightly browned, about 20 minutes.

  • Make filling: Mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.

  • Pour lemon mixture over warm crust. Reduce oven temperature to 300ºF. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

Nutrition Facts

336 calories; fat 12g; saturated fat 7g; protein 5g; carbohydrates 12g; fiber 1g; cholesterol 137mg; sodium 29mg.
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