I have an abundance of citrus this year and I am really excited about all the possibilities. With the temperatures dropping and a storm coming in, it is now harvest time so I now have to tend to a multitude of lemons and limes. Ironically, my daughter posted a Lemon Bar recipe on Facebook that she had recently made, just as I was contemplating what I should make first. As I considered the recipe and read her friends' exclamations of how great they were, I knew what I was going to make.
The recipe, Whole Lemon Bars, is from David Lebovitz's blog. I didn't make any changes to the recipe even though I had never heard of processing the entire lemon!
I must admit to nibbling every time I passed by the dish....they are delicious! (So how long has it been since I swore off sweets? Nope, I didn't last very long....)
1 cup flour
1/4 cup sugar
1/4 tsp salt
8 Tbsp melted unsalted butter
1/2 tsp vanilla
1 lemon, organic or unsprayed
1 cup sugar
3 Tbsp freshly squeezed lemon juice
3 large eggs, room temperature
4 tsp corn starch
1/4 tsp salt
3 Tbsp melted unsalted butter
Optional: Powder sugar, for serving
Preheat the oven to 350° F.
Overturn an 8-inch square pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. Smooth it as best you can.
In a medium bowl, mix the flour, 1/4 cup sugar, 1/4 tsp salt, 8 Tbsp melted butter, and vanilla, stirring just until smooth.
Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.
Bake the crust for 25 minutes, or until it's deep-golden brown.
While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.
Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, 1/4 tsp salt, and 3 Tbsp melted butter and blend until almost smooth. (A few bits of lemon pieces are normal and encouraged!)
When the crust comes out of the oven, reduce the heat of the oven to 300° F. Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.
Remove the pan from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil.. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.
Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.
I can't imagine one ever needing the information about storage....they didn't last 24 hours at my house!
I am participating in Foodie Friday hosted by Michael at Designs by Gollum.