This recipe is from the Barefoot Contessa and they remind me of a very good lemon pie. The filling is tart and just as good as pie filling. They will not set up as stiff as regular lemon bars (or at least mine didn’t) but a marvelous texture and flavor. If you don’t like yours as tart, just cut back on the amount of lemon zest or leave it out altogether. Store any leftovers in the refrigerator.
½ lb. Butter at room temperature
½ cup granulated sugar
2 cups flour
⅛ teaspoon salt
6 extra-large eggs (I used regular size and an extra yolk I had on hand)
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners sugar, for dusting
Preheat oven to 350°F.
For the crust, cream the butter and sugar until light with an electric mixer. Combine the flour, salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well floured board and garter into a ball. With floured hands press into a 9 x 13 inch baking pan, building up a ½ inch edge on all sides. Chill for at least 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly brown. Let cool on a wire rack.
While crust is cooling whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes until the filling is set. Cool to room temperature.
When cool cut and lightly dust with confectioners sugar.