Happy holiday season! It is my favorite time of year and not because of presents (we stopped the gift exchange thing a while back and it has made the holidays so much better, in my opinion). This is the one time of year that I get to bake my little heart out and no one says anything. It’s all about the baking!
Val hosted Thanksgiving this year, but I got to make desserts. Well, that and bring the cheese since Val knows I have an actual cheesemonger (who is incredible) but I got to bake. This year we went with almond brittle, the infamous chocolate pie, candied pecans and lemon bars.
I’ve tried a few lemon bar recipes and have never been perfectly happy with them. So this year I decided to browse a few recipes then wing it. Apparently this worked because I got high compliments on the lemon bars. Unfortunately I didn’t write down what I did, so here is the recipe as best I can remember it.
- 14 tablespoons unsalted butter, chilled
- 1/2 cup sugar
- 2 cups flour
- 1/4 teaspoon salt
Combine the flour, sugar and salt in a food processor. On a low speed (or dough if your food processor has it) add the butter one tablespoon at a time. Pour into a 13×9 prepared pan (line with foil and grease however you like – butter, spray, etc) and press to form a solid dough. The dough will be very crumbly – that’s fine. If you don’t have a food processor, combine everything into a large bowl and crumble the butter into the flour with your hands. Bake at 325 for about 30 minutes – just until the dough begins to brown.
- 3 large eggs, plus one egg yolk
- 1 1/4 cup sugar
- Pinch salt
- 3 tablespoons flour
- 2/3 cup lemon juice (3-4 lemons)
- Zest of all the lemons used to make the juice
Mix the eggs, sugar, salt and flour until smooth. Add lemon juice and zest, mix to combine. Pour over the cooked shortbread crust and bake 20-25 minutes and bake at 350 just until the filling sets.
Remove from oven and allow to cool completely. Dust with confectioners sugar and cut into squares.