Very Tangy Lemon Bars

These are Very Tangy Lemon Bars. They are delicious and ideal when served as dessert after a heavy meal. I made this for the Christmas party and they were a hit! The lemon bars are best eaten the day it’s made or by the following day. Well, I don’t think you will have any leftover problems with these.. ;-)

Anyway, I would like to wish a “Very Merry Christmas” to all Seasaltwithfood readers and have a wonderful holiday!


Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich

Very Tangy Lemon Bars 2.0

Ingredients

For The Crust
7 Tbsp Unsalted Butter, melted
2 Tbsp Sugar
¾ tsp Pure Vanilla Extract
¼ tsp Sea Salt
1-Cup (4.5 oz) Unbleached All-Purpose Flour

For The Topping
1 Cup plus 2 Tbsp (7.7875 oz) Granulated Sugar
3 Tbsp Unbleached All-Purpose Flour
3 Large Eggs
1 ½ tsp Finely Grated lemon Zest
½ Cup Strained Fresh Lemon Juice
Powdered Sugar for dusting (optional)

Equipment: An 8 Inch Square metal baking pan, the bottom and all sides lined with foil.

Method

Preheat the oven to 350˚F. Position a rack in the lower third of the oven.

To make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan.

Bake for 25 to 30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.

To make the topping: While the crust is baking, stir together the sugar and flour in a large bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice.

When the crust is ready, turn the oven down to 300˚F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, or until the topping barely jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.

Lift up the foil liner and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently to reveal the zest by laying a square paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper towel and repeat with a fresh piece if necessary. Use a long sharp knife to cut into 16 (2 inches) or 25 daintier bars. Sift powdered sugar over the bars just before serving, if desired.