Ultimate Sour Lemon Bars
Crust:
1 1/2 Cups all-purpose flour
1/4 Cup Powdered Sugar
1 Pinch salt
1/2 Cup unsalted butter -- Cut In Pieces
1/2 Teaspoon vanilla extract
Topping:
5 Large eggs -- room temp
2 Cups sugar
1 Cup lemon juice, fresh -- strained
3 Tablespoons all-purpose flour
2 1/2 Tablespoons lemon peel -- grated
Preheat oven to 350�F. Line 9" square pan with foil, extending 1"
above sides of pan. Grease uncovered 2 sides of pan. Combine flour,
powdered sugar and salt in processor. Add butter and cut in using
on/off turns until mixture appears sandy. Add vanilla and process
until dough begins to come together. Press evenly into prepared pan.
Bake until golden brown, about 28 minutes.
Meanwhile, prepare topping: Whisk eggs and 2 Cups sugar in medium
bowl to blend. Whisk in lemon juice, then flour. Strain into another
bowl. Mix in grated lemon peel. Reduce oven to 325�F. Pour filling
over hot crust. Bake until sides are set and filling no longer moves
in center when pan is shaken, about 22 minutes Cool on rack . Cover
and chill at least 4 hours. Using foil sides as aid, lift dessert
from pan. Fold down foil sides. Cut into 16 squares. Cut each square
diagonally in half, forming triangles. Sift top with additional
powdered sugar. |