Do you think I’m joking? You will never, ever buy the box of ready-to-use lemon pseudo-bars again. This is the BEST lemon bar in the world!
- 3 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 1 1/2 cups butter (3 sticks) melted completely
- While it's cooking, prepare the lemon curd:
- 6 whole eggs.
- 3 cups white sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup flour
- 1/3 cup FRESH lemon juice. DO NOT skimp on the frozen or squeezed lemon. Do not.
- the yellow outer rind of 2 or 3 lemons.
Join my free Group. There are a lot of members who exchange their recipes and cooking tips: Click here
- Preheat the oven to 350F
- Mix the flour and powdered sugar, then pour the butter over the dry ingredients. Mix gently until the mixture is just crumbly. Lightly spray a 9 x 13″ casserole dish (straight-walled metal is the best choice) with cooking spray, then press the crumbs firmly into the casserole dish in an even layer. I like to leave small bumps on my fingers - it gives a rustic texture, but you can do whatever you want (I also like a thick crust, so if you like it thinner, don't use the whole mixture, or make two pans) Bake for 15 minutes at 350.
- Start making the lemon paste.
- In a bowl (I use the same one I made the crust in, just rinsed), whisk the six eggs with a whisk until they are even and light. Add the sugar, baking powder and flour, and stir to mix well. Using a micro plan or a small grater, remove only the outer yellow skin from two of your fresh, washed lemons. Probably about 2 tablespoons. Add the egg and sugar mixture. Squeeze the lemons, straining the seeds and pulp, and add 1/3 cup of juice.
- After 15 minutes, remove the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get all the lemon goodness. Return the dough to the bowl for 45 minutes or until set and does not move in the center.
- Let cool COMPLETELY (it will be a mess if you rush, believe me!) before cutting into neat squares. Sprinkle with powdered sugar, and watch your knees sag as you taste them.
Recipe and Photo: Dandelion Mama