Today’s recipe is in honor of our good friend, and godfather to my girls, David. Today is his birthday, and my daughters and I are happy and excited to be here in California and able to share his special day with him.
My daughter Alix wanted to do something for him today by baking a yummy dessert. My other daughter Frankie has designed a special card for him. I can hardly wait to see what she’s created.
This recipe comes from Ina Garten Barefoot Contessa Parties! cookbook. They smell and look fabulous–can hardly wait to bite into them this evening. I hope you’ll give them a try for someone special in your life! Bon apetito!
LEMON BARS
Makes 20 Squares or 40 Triangles
“It’s important to me that lemon bars really taste like lemon. I love the way the tart citrus cuts the sweetness of the filling. I can’t begin to calculate how many lemon bars Harry Goodale has made at Barefoot Contessa over the years, but they’re definitely one of our best sellers.” Ina Garten
For the Crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
For the Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
