Lemons
So I know I said that arroz con leche would be my next post but that was before I decided to make lemon bars. I went to the market today and I just couldn’t let those lemons get away. They looked beautiful, plump and juicy and I had to get them. I love citrus and I live in Florida.
I have a million recipes for lemon bars but I have to admit that this one from Magnolia Bakery is my favorite one. The short crust is as flaky as it gets, so delicate that is even hard to pick up. The filling is simple, creamy and tangy, just eggs, sugar and lemons.
Lemon Bars from the Magnolia Bakery Cookbook
Makes half a sheetpan
For the crust:
1 lb butter, room temperature
1 cup powdered sugar
1/2 tsp salt
2 tsp lemon zest
4 cups all purpose flour
1 cup powdered sugar
1/2 tsp salt
2 tsp lemon zest
4 cups all purpose flour
In a mixer, cream butter and powdered sugar with paddle attachment. Add salt, lemon zest and the flour. Mix only until combined and crumbly.
Spread soft dough onto the sheetpan, going up the sides and flattening it as much as possible. I use a sheet of parchment on top and the bottom of my measuring cup.
Refrigerate the dough for about half an hour.
Bake at 350 degrees for about 20 minutes until golden.
For the filling:
3 cups sugar
9 eggs
1 1/2 cups fresh lemon juice
9 tsp lemon zest (about 7-8 lemons)
9 eggs
1 1/2 cups fresh lemon juice
9 tsp lemon zest (about 7-8 lemons)
In a bowl, whisk eggs with sugar. Add zest and juice. Whisk until combined.
Pour the custard into the baked crust, return to the oven and bake at 325 for another 25-30 minutes until the custard is set.
I love these lemon bars warm out of the oven. The crust melts in your mouth!!
Posted under: winter
Those look divine! Welcome to the blogging world.
Woo hoo! Congratulations Aran! I am excited to read about your yummy creations! I think lemon bars are a Mathis favorite!
Zorionak¡
Eres única… sin duda…
Me encanta lo que haces
Arantza,
Well, since it’s the beginning of, I hope, a long list of delicious pastries and deserts recipes I can only congratulate you for it! The recipe about the “arroz con leche”(rice pudding- but better and tastier!) is an absolut must and the references to your family and the Basque Country are priceless! Also, having lived in Paris for over a year, I must say that your macaroons look to me so desirable that I will have to rush after work to go and buy a few in my all favourite “patisserie” here (Maison Laduree), although yours look even more delicious. Congratulations on the blog to this fantastic food/desert artisan!
Finally something else from Magnolia Bakery other than the infamous cupcakes (good, but probably overrated thanks to Sex in the City) I’m sure that Carey and the girls would definitly queue at Aran’s to get home some of these lemon bars (as we all queue in front of Magnolia’s bakery to get those cupcakes!)
Greetings!
The pan is in the oven right now! I must say that it is rather daunting to return the pan with the filled crust back to the oven. Whew. That takes the balance and grace of an Olympic gymnast on the balance beam. I think the next time, I might simply pour the filling into the crust while the pan is still on the rack in (half out) of the oven. Did you have the same experience? The house smells lemony beautiful and I cannot wait to bring these to our Mother’s Day celebration. Happy Mother’s Day to all of the moms out there!
Katie