Lemon Bars Deluxe

I adapted this recipe from the Editors of Cook's Illustrated Magazine, May/June 1998. I have found that it is hard to find a really good lemon bar recipe, as some have too much crust and not enough filling while others are not lemony enough. Here is the recipe that I recommend. It is just right!

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Lemon Bars Deluxe.

Lemon Bars Deluxe

Crust:
1-3/4 cups all-purpose flour
2/3 cup powdered (confectioner's) sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan

Preheat oven to 350 degrees F. Adjust oven rack to middle position. Lightly butter a 13- x 9-inch baking dish and line with parchment or wax paper allowing edges to come over the sides.

Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes; remove from oven and let cool slightly. After crust is finished baking, reduce oven temperature to 325 degrees.

Lemon Filling:
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemon zest (from two large lemons)
2/3 cup fresh lemon juice, strained
1/3 cup whole milk
1/8 teaspoon salt
Extra powdered or confectioners' sugar to decorate finished bars

While crust is baking, make the Lemon Filling: In a medium bowl, whisk eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend well. Pour mixture onto the pan on top of the warm crust.

NOTE: You may set prepared Lemon Filling aside until crust is finished baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve powdered or confectioners' sugar over bars and serve. NOTE: The powdered sugar will start to be absorbed into the Lemon Filling after several hours, but it can be reapplied before serving.

Storage: 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

Yields about 2 dozen bars.