Makes one 9-inch square pan — Adapted from Martha Stewart
Note: After cooling completely, these bars need to chill in the refrigerator for at least 2 hours before serving.
Because these bars taste rich and pack such a lemony punch, sometimes I cut them fairly small, which makes them perfect for when you just want a little something bright and sweet. Don't dust them with powdered sugar until just before serving because it will quickly melt into the filling. And if you're going to transport them, I would leave them in the pan and wait to cut them up until you get there.
As always, I urge you to seek out local and organic ingredients; they really do make a difference. The bright yellow color of these bars comes from egg yolks laid by our flock of happy, free-ranging hens. Look for real farm eggs at farmers' markets or search for a farmer near you on LocalHarvest.org.
Ingredients:
1/2 cup (1 stick/4 ounces) organic butter, room temperature
1/2 cup organic powdered (confectioner's) sugar, plus more for dusting
1/4 teaspoon salt
1 cup organic all-purpose flour
1 Tablespoon finely grated or chopped organic lemon zest (avoid the bitter white pith)
4 large egg yolks
1 can (14 ounces) organic sweetened condensed milk (NOT evaporated milk)
3/4 cup fresh organic lemon juice (from about 3 to 5 lemons)
Directions:
1. Heat the oven to 350 degrees. Grease a 9-inch square baking pan. Line the bottom of the pan with unbleached parchment paper, leaving an overhang on two sides.
2. Make the crust: Using an electric hand mixer, beat the butter, powdered sugar, and salt until light and fluffy. Add the flour and mix on low speed just until combined. Press the dough into the bottom of the prepared pan, then prick all over with a fork. Bake until lightly golden and the edges are just starting to brown, about 18 to 20 minutes.
3. Make the filling while the crust is baking: Zest the lemon before you squeeze the juice, then roll the lemons back and forth against the counter with your hand before juicing. In a large bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Pour over the hot crust, return the pan to the oven, and bake until the filling is set, about 25 minutes. Cool completely in the pan on a wire rack.
4. Refrigerate the cooled pan of uncut bars until the filling is firm, about 2 hours or up to 3 days. Use the parchment paper overhang to lift the bars onto a work surface. Cut into rectangles or squares and dust with powdered sugar just before serving.
Recipe source: FarmgirlFare.com
http://www.farmgirlfare.com/2013/04/recipe-really-lemony-lemon-bars-reduced.html
