Two Y*MMY posts in a row?! Yep, tis the season after all (smile). Today I thought I would share a little something to help cut some of the sweet and add a little tart – enter the best lemon bars ever. Seriously.
For the Crust:
Vegetable oil or spray, for greasing
1 1/2 sticks unsalted butter, diced (cold)
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/4 cup confectioner’s sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated zest (lemon and orange)
3/4 cup fresh lemon juice (approx 6-8 lemons)
1/4 cup fresh orange juice (approx 1 large orange)
Make the crust: Position rack in the middle of the oven and preheat to 375 degrees F. Grease a 9×13-inch pan with vegetable oil or spray and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil/spray.
Pulse the butter, flour, both sugars, and the salt in a food processor until the butter is incorporated. (Side note, you can also “cut in” the butter to the dry ingredients if you don’t have a food processor. The consistency will be a dense flour with “butter BBs.”) Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 22-25 minutes. Remove the crust from the oven and reduce the temperature to 300 degrees F.
Make the filling: Whisk the whole eggs and yolks with the sugar and flour in a medium bowl until smooth. Whisk in the zest and juice. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, approximately 30-35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Life out of the pan using the foil and slice. Dust with confectioners’ sugar just before serving.
*Note that this recipe is an adaptation of the one found here along with some tips and tricks from comments and other recipes altogether.
**You can go with only lemon and leave off the orange, but I find it takes just enough of the bite out of the lemon to be pleasant. You can add more or less orange depending upon preference. I hear grapefruit also works well in these!