• Nick

LEMON BARS

Updated: Aug 21, 2019



So it’s March and snowing here in NY…lucky us. My partner Rich & I just got back from Colorado, which was 50 degrees and gorgeous. I am very confused. Say Hi Rich!


BTW we didn’t ski out of bounds, but the fact that these signs exist, scares me. I have been past the sign before, but figured I would like to keep Rich alive after his first ski trip out west.


When I get snowed in, I suddenly forget about calories and the general health of anyone I am feeding. It’s time to bulk up. In between work emails and conference calls, one of my best friends (Joshy), is going through my collection of Food Network Magazine’s and picking out favorite recipes, scanning them and categorizing them for me.


Our house is very lucky to have Joshy, he keeps sh*t in check.

We stumbled upon this recipe from Paul Deen from the May 2013 Issue and it just so happens I had everything in house for this recipe.


I am looking out into the backyard and wishing it was time to break out the smoker, but figured no better way to get ready for spring than with some fresh Lemon Bars.



Ingredients:


For the crust:

  • 2 sticks unsalted butter, cut into pieces and at room temperature, plus more for the dish

  • 2 cups all-purpose flour

  • 1 cup confectioners’ sugar, plus more for dusting

  • Pinch of salt

For the filling:

  • 4 large eggs

  • 2 cups granulated sugar

  • 6 tablespoons all-purpose flour

  • 6 tablespoons fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil and butter the foil.



Make the crust: Whisk the flour, confectioners’ sugar and salt in a large bowl.


Cut in the butter with your fingers to make a crumbly dough; press into the prepared baking dish.


Bake 20 minutes, then transfer to a rack and let cool slightly.


Meanwhile, make the filling:

Mix the eggs, granulated sugar and flour in a bowl with a fork. Mix in the lemon juice. (I mixed in everything all at once, by accident – but no worries, still came out great).


Pour the filling over the crust and bake 25 more minutes; transfer to a rack and let cool completely.



Sprinkle with confectioners’ sugar. Lift out of the pan and cut into pieces.



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