Lemon Bars

I had to take a short break from blogging.  I have been taking my husband to the doctor, lab work and to and from the hospital.  My husband had a total knee replacement on his right knee.  Last summer he had the left knee replaced which the doctor botched.  The new doctor suggested he get the right knee done and in a month or two he would go in and fix the left knee.

When I saw that our Baking Partners Group was doing Lemon Bars I was excited what a nice surprise for my husband when he got home from the hospital.  The filling is very tart which is the way we both like it and a simple recipe to follow.  I had just gotten a tart pan so I decided to bake the bars in it.  They came out perfect.  If you like lemon this is a must try recipe.

Lemon Bars

Basic Short Crust Recipe

1 1/4 cup all purpose flour
2/3 cup confectioner's sugar
pinch of salt
1 1/4 sticks unsalted butter, cut into cubes

Filling Recipe

3/4 sugar
1 tablespoon lemon zest
4 eggs
1 cup lemon juice (about 3 good size lemons)
1/2 cup sweetened condensed milk
3 tablespoons all purpose flour
1/8 teaspoon salt
confectioner's sugar for dusting

To make crust

Pre-heat oven to 325 degrees and position rack in the center of the oven.  Butter a 9 inch square baking pan (or tart pan) and set aside.  Using a food processor mix flour, sugar and salt.  Add pieces of the butter and pulse 8 - 10 times until the mixture resembles coarse meal.  Process until the mixture forms large clumps and holds together when pinched between fingers.  Press dough into the prepared pan and pat it into an even layer.  Using a fork prick the dough at one inch intervals. Bake the crust for 20 minutes until the edges become a golden brown.  Cool crust in the pan on a wire rack.

To make filling 

Using a food processor add sugar and lemon zest, pulse until sugar is fragrant. Beat eggs, whisk the sugar into the eggs until a pale yellow color. Add the condensed milk, lemon juice, flour and salt. Pour over cooled crust. Bake at 325 degrees for 18 - 20 minutes or until just set and firm to touch. Cool to room temperature then place in the refrigerator for at least one hour before cutting into squares. Dust with confectioner's sugar and serve.

Note for high altitude baking:  No change in recipe; however I did have to cook it about 15 minutes longer than the recipe calls for.  I would check it every 5 minutes after the first 18 minutes until the bars were set.

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