LEMON BARS BY : BAREFOOT CONTESSA ( INA GARTEN )

Lemon Bars By : Barefoot Contessa ( Ina Garten ) image

Provided by Karla Everett

Time 1h35m

Number Of Ingredients 12

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FOR THE CRUST :
1/2 lb unsalted butter , at room temp.
1/2 c granulated sugar
2 c all purpose flour
1/8 tsp kosher salt
FOR THE FILLING :
6 extra large eggs @ rm. temp
3 c granulated sugar
2 Tbsp lemon zest, grated (4 to 6 lemons)
1 c freshly squeezed lemon juice
1 c all purpose flour
confectioners' sugar , for dusting

Steps:

1. Preheat the oven to 350° F
2. For the crust , cream the butter and sugar until light in the bowl of an electric mixer , fitted with the paddle attachment.
3. Combine the flour and salt and , with the mixer on low , add to the butter just until mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press into a 9x13x2" baking sheet , building up a 1/2" edge on all sides. CHILL
6. Bake crust for 15 - 20 minutes , until very light browned. Let cool on a wire rack . Leave oven on.
7. For the filling , whisk together the egg , sugar , lemon zest , lemon juice , and flour. Pour over the crust.
8. Bake for 30-35 minutes , until the filling is set. Let cool to room temperature.
9. Cut into triangles and dust with confectioners' sugar.