Lemon Bars for the Bride and Groom

September 17, 2011 at 1:37 am Leave a comment

It has been a busy few weeks of baking for my nephew’s wedding which was held on an  incredible sunny, fall day in Heart Bay on Lake George. This couple is terrific and looked beautiful.
My only regret was no photos of loaded cookie platters were taken. The bride did mention she likes lemon bars so the morning of the wedding, I whipped this batch together. The inspiration came from a favorite site, epicurious.com. This recipe appeared in 2009 in Gourmet. Sadly, the magazine is no longer being published but the site is a virtual bank of Gourmet’s recipes. These bars are easy to make and good. Before serving, I dusted bars with powdered sugar.
Lemon Bars
Shortbread base
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Do not handle flour mixture too much. I prefer to not press dough in pan. For better texture, just sprinkle it in pan. Bake shortbread in middle of oven until golden, about 20 minutes at 350°F.
While shortbread is baking, prepare topping.
Lemon topping
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup fresh lemon juice
  • 1/3 cup all-purpose flour
  • 3 tablespoons confectioners’ sugar

In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Once base is baked, pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. Bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners’ sugar over bars before serving.



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