Linda's Lemon Bars
These are the lemon bars we served at our Brunch at the Coop. It is my friend Linda's recipe and she made them for our Boho Farm brunch. She is a great cook and it is a really great recipe.
The bottom crust stays flaky for days and they are super yummy!
Linda’s Lemon Bars
Crust: 3/4 pound cold unsalted butter, 3 C unbleached flour, 3/4 C confectioners sugar
Filling: 10 eggs, 3 1/4 C sugar, 1 1/2 TBLS grated lemon zest and 2 cups lemon juice (about 12 lemons),
8 TBLS unbleached flour, 2 1/2 TBLS baking powder
Topping: 1/2 C sifted confectioners sugar
1. preheat oven to 350
2. To make crust the slice cold butter into small pieces. In a large bowl combine flour and confectioners sugar.
3. Cut in the butter pieces with 2 knives or a pastry blender until the mixture resembles coarse oatmeal.
4. Press this mixture into the bottom of an ungreased 11 x17 x 1 inch pan.
5. Bake for about 18-20 minutes or until golden brown around the edges.
Filling: 10 eggs, 3 1/4 C sugar, 1 1/2 TBLS grated lemon zest and 2 cups lemon juice (about 12 lemons),
8 TBLS unbleached flour, 2 1/2 TBLS baking powder
Topping: 1/2 C sifted confectioners sugar
1. preheat oven to 350
2. To make crust the slice cold butter into small pieces. In a large bowl combine flour and confectioners sugar.
3. Cut in the butter pieces with 2 knives or a pastry blender until the mixture resembles coarse oatmeal.
4. Press this mixture into the bottom of an ungreased 11 x17 x 1 inch pan.
5. Bake for about 18-20 minutes or until golden brown around the edges.
The center will be only partially baked.
6. While the crust is baking, mix the filling.
7. In a large bowl whisk together the eggs and sugar.
6. While the crust is baking, mix the filling.
7. In a large bowl whisk together the eggs and sugar.
Add the grated lemon rind and juice and beat for about 5 minutes.
The batter should be smooth, light and golden yellow.
8. Combine the flour and baking powder and whisk this mixture into the beaten egg mixture.
9. To avoid spilling, it's easier to pour the filling into the crust when it's still in the oven.
8. Combine the flour and baking powder and whisk this mixture into the beaten egg mixture.
9. To avoid spilling, it's easier to pour the filling into the crust when it's still in the oven.
Use a ladle or large measuring cup and pour the batter into the crust. Fill right to the top.
10. Bake for about 25 minutes. Cool before cutting into squares. Store in the refrigerator.
10. Bake for about 25 minutes. Cool before cutting into squares. Store in the refrigerator.
Just before serving dust with confectioners sugar.
Makes about 24 bars depending on how big you cut them.
Makes about 24 bars depending on how big you cut them.
If you need any lemons or eggs, just let me know, both are available at the Boho Farm!
