Light and lemony

  It doesn’t look much like spring outside — except for my aforementioned pansies, of course.

But I’m trying to get myself in a springier mood with some springier foods. Tops on the list for baking possibilities is lemon bars — light, tart and yet still delightfully rich.

It’s a classic, but just in case you don’t have the recipe handy and I’ve put you in the mood for baking, here it is:

Lemon Bars

Preheat oven to 350 degrees and grease a 9- by 13-inch pan.

For the crust, mix together ( pulsing in a food processor works best) 1 ½ sticks unsalted butter, 2 cups flour, ¼ cup brown sugar, ½ cup powdered sugar and ¼ teaspoon salt until the dough comes together, about 1 minute. Press mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake until golden, about 25 minutes.

Filling: Whisk together 4 large eggs, 2 egg yolks, 2 cups granulated sugar and 1/3 cup sifted flour until smooth. Whisk in 1 teaspoon grated lemon zest and 1 cup lemon juice.

Remove crust from oven and reduce oven temperature to 300 degrees. Pour the filling over the warm crust and return to the oven. Bake until filling is just set, about 30 to 35 minutes.

Let bars cool, then refrigerate until firm, at least 2 hours. Dust tops with powdered sugar.

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