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Double-yolk sour lemon bars

April 20, 2011

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Makes 24

CRUST

1/2 cup flour
1/2 cup confectioners’ sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened and cut up
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.

2. In an electric mixer, beat the flour, confectioners’ sugar, cornstarch, and salt.

3. Add the butter and beat until it is evenly distributed throughout and the mixture is crumbly.

4. Tip the mixture into the baking pan. With lightly floured hands, press the crumbs into the bottom of the pan to form a crust. Bake for 25 to 30 minutes or until golden. Remove from the oven.

5. Lower the oven temperature to 300 degrees. Make the filling while the crust bakes.

FILLING

4 eggs plus 2 egg yolks
1 cup granulated sugar
3 tablespoons flour
Juice of 3 large lemons (enough to make 3/4 cup)
1 tablespoon grated lemon rind
Confectioners’ sugar (for sprinkling)
1. In a bowl, whisk together the eggs and egg yolks until blended. Add the granulated sugar and flour. Whisk until smooth. Whisk in the lemon juice and rind. Pour the filling into the hot crust.

2. Bake the lemon bars for 15 to 20 minutes or until set. Transfer to a wire rack to cool.

3. Make 3 lengthwise cuts and 5 horizontal cuts in the mixture to form 24 bars. Remove from the pan and sprinkle with confectioners’ sugar.

Adapted from “Chicken and Egg’’