TANGY LEMON BARS RECIPE
How to make Tangy Lemon Bars Recipe
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and pre-heat oven to 350°. Prepare an 8- x 8- inch baking pan with nonstick cooking spray. Place a piece of heavy-duty aluminum foil in the bottom of the pan, allowing excess foil to hang over the sides. Spray the foil with non-stick cooking spray.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter and mix on medium-low speed until the mixture resembles course wet sand. Don't overmix or let mixture come together into a dough.
- Firmly press the dough into the bottom of the pan, using the bottom of a measuring cup to firmly press the mixture down. Chill dough in the freezer for 15 minutes.
- Bake until light golden brown, 20 to 25 minutes. Remove the crust from the oven and set aside. Reduce oven temperature to 300°.
- Meanwhile, make the filling. In a large bowl, whisk together the sugar, flour, and cornstarch until combined. Add the lemon juice and eggs and whisk until combined. Strain the mixture into a bowl.
- Pour the filling over the baked crust and bake 30 minutes more, or until the filing does not jiggle when tapped. Cool on a wire rack for 15 minutes, then refrigerate at least 2 hours to set.
- Cut the lemon bars into 16 equal squares. Use a small offset spatula to remove them from the pan. Tap a bit of confectioners' sugar through a sieve over the top of the bars. Arrange 5 or so on an oval platter and set on the table. Replenish as necessary. The lemon bars will keep, tightly covered, in the refrigerator up to 1 week.
- Read more: http://www.oprah.com/food/Tangy-Lemon-Bars-Recipe#ixzz2G0kgBECW
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