barefoot contessa's no fail lemon bars

Name: Barefoot Contessa's No Fail Lemon Bars
Prep time: 40 min
Cook time: 55 min
Yield: 20
Ingredients: ## CRUST; 1/2 pound(s) butter, room temperature; 1/2 cup(s) sugar; 2 cup(s) all purpose flour; 1/8 teaspoon(s) salt; ## LEMON CURD; 6 - eggs; 3 cup(s) sugar; 1 cup(s) flour; 2 tablespoon(s) lemon zest, grated; 1 cup(s) lemon juice, fresh

(2 RATINGS)

247 Pinches 1 Photo

Rebecca Grefrath

Indian Trail, NC

Updated on Aug 5, 2012

Tart and Delicious!

Rate

prep time 40 Min

cook time 55 Min

method ---

yield 20 serving(s)

Ingredients

CRUST
1/2 pound butter, room temperature
1/2 cup sugar
2 cups all purpose flour
1/8 teaspoon salt
LEMON CURD
6 - eggs
3 cups sugar
1 cup flour
2 tablespoons lemon zest, grated
1 cup lemon juice, fresh

How To Make barefoot contessa's no fail lemon bars

Step 1

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. Cut into triangles and dust with confectioners' sugar.
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