barefoot contessa's no fail lemon bars

★★★★★ 2 Reviews
ReboobyQ avatar
By Rebecca Grefrath
from Indian Trail, NC

Tart and Delicious!

★★★★★ 2 Reviews
serves 20
prep time 40 Min
cook time 55 Min

Ingredients For barefoot contessa's no fail lemon bars

  • CRUST
  • 1/2 lb
    butter, room temperature
  • 1/2 c
    sugar
  • 2 c
    all purpose flour
  • 1/8 tsp
    salt
  • LEMON CURD
  • 6
    eggs
  • 3 c
    sugar
  • 1 c
    flour
  • 2 Tbsp
    lemon zest, grated
  • 1 c
    lemon juice, fresh
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How To Make barefoot contessa's no fail lemon bars

  • 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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