Sunday, January 23, 2011

Lalalala. . . .LEMON!

Although, it's been a busy weekend, four hours of grading: check, three dogs to groomer: check, 90 gallon fishtank emptied and refilled by my DH: check, and  storage shed purchased and under construction as I type: . . . . . check,  I decided to check my citrus trees and I hit the jackpot. Not only did I have ripe lemons and oranges, but I had a bounty and my lemons are ginormous. Ripe lemons on the tree=lemon bars for the win!

I got the recipe from the Food Network's Ina Garten, and tweaked to my liking:


For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 2 1/2 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F.

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 by 13 by 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, (mine took 29 minutes, but I think it's hotter than the temp. sometimes)until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

shortbread crust:

 Lemon bars are naturally not very yellow unless you add yellow food coloring to the filling.
 When you take them out of the oven the filling will jiggle a little; if you wait until the filling sets it will be too rubbery  upon cooling. Don't worry the filling will set in a couple hours. We like our lemon bars to make your mouth pucker, so I cut back on the sugar and they were indeed tart and tasty.  Until next time, adieu.


  1. Yum! These look delicious! I think I might give these a try. I try to make a dessert every thursday so we have something to munch on over the weekend, and these look to good to pass up. Doesn't it rock when your trees produce something? I was thrilled when my mom's peach tree pretty much fell over with fruit. I read somewhere that you can freeze lemon zest for future use also...

  2. Yes, they feel more organic somehow. I make lemon bars on and off throughout the year, but Mike swears they taste better when I use lemons from out trees, LOL.
    Speaking of lemon zest, I just ordered a microplane zester, that little bitty one makes my fingers cramp after a while, haha, and I ordered an electric juicer too, since our trees are producing more this year. There's no way we can eat them all. If you try them, you must post;)

  3. Okay, I did it! And they came out great! I posted if you want to take a look. And I gave my wonderful sister-in-law credit for the awesome recipe!!! :)

  4. okay, going to go check right now.