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--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Monday, May 21, 2007

Lemon Bar Recipe

What's different about this recipe from the many others floating around is that it has a little bit of heavy cream in the filling. How that makes it more lemony is beyond me.

Lemon Bars

For Crust:
1 1/2 cups all-purpose flour
6 tbsp granulated sugar
3/8 tsp salt
9 tbsp cold unsalted butter, cut into 1/2 inch pieces

For Filling:
6 large eggs
2 cups granulated sugar
1/4 cup heavy cream
1 tsp finely grated lemon zest
3/4 cup fresh lemon juice (from 3-5 lemons)
1/4 tsp salt

confectioner's sugar for sprinkling

Make the crust: Put a rack in the middle of the oven and preheat oven to 350 F.

Pulse together flour, sugar, and salt in a food processor just until combined. Add butter and pulse until mixture resembles coarse, powdery meal. Press dough onto bottom of an ungreased 9 inch square baking pan. Bake until pale golden brown, about 20 minutes.

Meanwhile, make the filling: Whisk together eggs, granulated sugar, flour, heavy cream, zest, juice, and salt in a bowl until combined.

Bake the bars: When the crust is baked, rewhisk lemon mixture and pour onto hot crust. Bake until just set, about 30 minutes. Transfer pan to a rack to cool.

Refrigerate bars, covered, until cold, at least 4 hours. Before serving, cut into bars and sprinkle with a thick layer of confectioner's sugar.

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