Okay, again, not a cookie lol. But delicious? You Bet! My all time favorite Lemon Bar recipe comes from Ina Garten (and p.s. I want her house). I used to watch her all the time, but these days I rarely have time (or the want) to turn on the tube. Plus, there is always the whole “when you find the perfect recipe why mess with it” logic I like to strictly adhere to.
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
(4 to 6 lemons) Umm no. I’d say 2-3 lemons.
1 cup freshly squeezed lemon juice I used bottled lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, 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. Let cool to room temperature.
The Barefoot Contessa By Ina Garten
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