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Some people collect stamps, others like me, collect recipe books.  But what’s the good of owning all these glorious tomes if I don’t actually pull them off the shelf and try out some of the recipes.  I’ve made lemon bars before but this time I’m going to be using Ina Garten’s recipe.  Nothing says summer more than lemon flavoured desserts.

Ina Garten’s Lemon Bars

Ingredients

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

Ina Garten's Lemon Bars

Ina Garten's Lemon Bars

Method

Preheat the oven to 350 degrees F.

To make the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt.  With the mixer on low, add to the butter until just mixed.   Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

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

Cut into desired sized bars or triangles and dust with confectioners’ sugar.


Ok, so I like this recipe. My daughter thought they got a bit “rubbery” after being refrigerated overnight but when you are trying them at a 2am fridge raid, who knows what they taste like? I found that if I microwaved a lemon bar for around 20 seconds, they were returned to their “warm out of the oven” state and were still very tasty and enjoyable.

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