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Very Tangy Lemon Bars 2.0 Recipe
Feb 28, 2011 @ 1:23 AM
Posted by
Daily Value: 10%
Servings: 16
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 203Daily Value: 10%
Servings: 16
Low-Sodium
Vegetarian
| Fat | 6g | 9% |
| Saturated | 4g | 18% |
| Trans | 0g | 0% |
| Carbs | 36g | 12% |
| Fiber | 0g | 1% |
| Sugars | 28g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 48mg | 16% |
| Sodium | 51mg | 2% |
| Calcium | 9mg | 1% |
| Magnesium | 4mg | 1% |
| Potassium | 34mg | 1% |
| Iron | 1mg | 3% |
| Zinc | 0mg | 1% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 23µg | 6% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 0µg | 1% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Deborah Jones
An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. Perhaps it’s a New England versus California thing. I mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust.
Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.
INGREDIENTS
For the crust:
- 7 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup (4.5 ounces) unbleached all-purpose flour
For the topping:
- 1 cup plus 2 tablespoons (7.875 ounces) granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 3 large eggs
- 1 ½ teaspoons finely grated lemon zest,* preferably from an organic or unsprayed fruit
- ½ cup strained fresh lemon juice,* preferably from an organic or unsprayed fruit
- Confectioners' sugar for dusting (optional)
DIRECTIONS
For the crust:
Preheat the oven to 350 degrees. Position a rack in the lower third of the oven.
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 25-30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.
For 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 degrees. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 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 of paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper and repeat with a fresh piece if necessary. Use a long sharp knife to cut into sixteen 2-inch or 25 daintier bars. Sift confectioners' sugar over the bars just before serving, if desired.
Recipe Details
Makes 16 large (2-inch) bars or 25 smaller bars
May be stored in an airtight container in the refrigerator for several days or more. After 3 days the crust softens, but the bars still taste quite good for up to a week.
*Note: Meyer lemons are less tart and more floral than most other lemons. If you want to use them, reduce the sugar in the topping to ½ cup plus 2 tablespoons (4.375 ounces).
Servings: 16
