Tracy's Culinary Lemon Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 296.2
- Total Fat: 16.4 g
- Cholesterol: 186.6 mg
- Sodium: 119.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.1 g
View full nutritional breakdown of Tracy's Culinary Lemon Bars calories by ingredient
Number of Servings: 12
Ingredients
* *Organic All-Purpose White Flour, 1.25 cup (remove)
* Powdered Sugar, .5 cup, unsifted (remove)
* Salt, .5 tsp (remove)
* Egg Yolk, 7 large (remove)
* Egg, fresh, 2 large (remove)
* Granulated Sugar, 1 cup (remove)
* Granulated Sugar, 6 tsp (remove)
* Lemon juice, .667 cup (remove)
* Butter, unsalted, 12 tbsp (remove)
* Heavy Whipping Cream, 3 tbsp (remove)
* Lemon Zest, 12 tsp (remove)
Directions
Crust
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cup (2 oz) confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened & cut into 1-inch pieces
Filling
7 large egg yolks, plus 2 large eggs
1 cup plus 2 tablespoons (7 7/8 oz) sugar
2/3 cup freshly squeezed lemon juice
1/4 cup lemon zest
pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
To make the crust: Spray a 9-inch square baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they've baked. Spray the aluminum foil with cooking spray.
Add the flour, confectioners' sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter and process to blend, about 8-10 seconds. Pulse just a few more times, until the mixture is pale yellow and resembles coarse meal. Dump the mixture into the prepared baking pan and use the tips of your fingers to press it into an even layer over the bottom of the pan. Refrigerate the crust for 30 minutes.
While the crust is chilling, preheat the oven to 350 F. Bake the crust for about 20 minutes, or until golden brown.
While the crust bakes, make the filling: In a medium bowl, whisk the egg yolks and eggs together until combined. Combine the sugar and lemon zest in a small bowl and use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add the sugar to the egg mixture and whisk to combine. Finally, add the lemon juice and salt and whisk until all ingredients are blended.
Transfer the filling to a medium saucepan and add the butter. Stirring continuously, cook over medium-low heat until the curd thickens slightly and registers 170 F on an instant-read thermometer. Pour the curd through a strainer into a medium heatproof bowl. Add the heavy cream and stir to combine. Pour the filling over the warm crust (this is important - you don't want to let the crust cool before adding the filling).
Bake for 10-15 minutes, or until the filling is shiny and the center jiggles just slightly when shaken. Remove the pan to a wire rack and cool completely. Use the foil to lift the bars out of the pan and cut into squares. Dust with confectioners' sugar if desired.
Cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user KRFRITZ.
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cup (2 oz) confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened & cut into 1-inch pieces
Filling
7 large egg yolks, plus 2 large eggs
1 cup plus 2 tablespoons (7 7/8 oz) sugar
2/3 cup freshly squeezed lemon juice
1/4 cup lemon zest
pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
To make the crust: Spray a 9-inch square baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they've baked. Spray the aluminum foil with cooking spray.
Add the flour, confectioners' sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter and process to blend, about 8-10 seconds. Pulse just a few more times, until the mixture is pale yellow and resembles coarse meal. Dump the mixture into the prepared baking pan and use the tips of your fingers to press it into an even layer over the bottom of the pan. Refrigerate the crust for 30 minutes.
While the crust is chilling, preheat the oven to 350 F. Bake the crust for about 20 minutes, or until golden brown.
While the crust bakes, make the filling: In a medium bowl, whisk the egg yolks and eggs together until combined. Combine the sugar and lemon zest in a small bowl and use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add the sugar to the egg mixture and whisk to combine. Finally, add the lemon juice and salt and whisk until all ingredients are blended.
Transfer the filling to a medium saucepan and add the butter. Stirring continuously, cook over medium-low heat until the curd thickens slightly and registers 170 F on an instant-read thermometer. Pour the curd through a strainer into a medium heatproof bowl. Add the heavy cream and stir to combine. Pour the filling over the warm crust (this is important - you don't want to let the crust cool before adding the filling).
Bake for 10-15 minutes, or until the filling is shiny and the center jiggles just slightly when shaken. Remove the pan to a wire rack and cool completely. Use the foil to lift the bars out of the pan and cut into squares. Dust with confectioners' sugar if desired.
Cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user KRFRITZ.