I saw these baked on the TV show The Chew. I don't know if anyone out there has watched this show but as a lover of lemon I knew that I had to try these. They are Carla Hall's recipe. If you like regular old lemon bars then you will love these. They are triple the deliciousness! I pretty much followed the recipe and yes I did use fresh lemon juice squeezed by me. The zest from six lemons is a lot of zest but be sure to combine it with the powdered sugar while your cookies are baking. By the time you are ready to put it on the cookies and I just sprinkled it on top before I cut them, the zest will be kind of candied and the powdered sugar has turned a little hard and stuck to the zest. It is way better than just plain powdered sugar. Try them. You won't be disappointed.
- For the Filling:
- 7 large Eggs
- 3 1/4 cups Granulated Sugar
- 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Confectioner's Sugar (plus reserved zest for dusting)
For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.
Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.
Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.
Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack. I put mine in the fridge while I made the filling but it was still warm when I put the filling in. I couldn't wait.
For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.
In a medium bowl, whisk together the flour, baking powder and salt.
Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack.
Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.
To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.
