Lemon Bars

Need a little bright sunshine on a dull winter day?   Just one bite of these Lemon Bars is guaranteed to transport you to a cheerful place.
It’s like sunshine on a plate!

 To make an irresistible Lemon Bar, there are a few rules to follow:

 Tips for making great Lemon Bars:

• The crust must be thinner than the filling!  It doesn’t seem necessary to state this, however, I have seen Lemon bars in which the opposite occurs. A thin buttery shortbread-type crust is created by using confectioner’s sugar and cornstarch … and butter, of course.
• To create a tangy, lemony, bright, and bold filling, up to 5 fresh lemons are required. No bottled substitutes!     This filling has a flavourful tartness about it – not too sweet at all.

• One mixing bowl!   The bowl of the food processor can mix the crust ingredients, and then it can mix up the lemon filling.  Easy…. I recognize that some Lemon Bar recipes suggest making the lemon curd separately prior to baking; and some recipes suggest rolling out the crust dough.   All fine and good …     Today, I am a fan of the one-bowl approach.
• Eggs with bright yellow yolks definitely add to the eye-appeal of these Lemons Bars. Pale-yolked eggs will work, of course… it’s just that the vibrant yellow colour will be conspicuously absent.  It’s important that the eggs and the egg yolk are at room temperature.
• Adding baking powder to the lemon filling is pure chemistry – the baking powder and all of the acid in the lemons have a little conflict ….an argument ensues …there is a bit of fizzing and fussing … and then a subtle crunch settles in on the surface. If only other conflicts could be resolved so easily and so deliciously!
  

Lemon Bars

Prep Time:    15 minutes                             Baking Time:  45-60 minutes
Yield:  20 bars

Ingredients for the Base:

225 g ( 1 ½ cups) all purpose flour
70 g ( ½ cup / 125 mL) sifted confectioner’s sugar
2 tablespoons (30 mL) cornstarch
1 tablespoon (15 mL) finely grated, lemon rind, firmly packed (most of one lemon)
½ teaspoon (2.5 mL) salt

175 grams (6 ounces- ¾ cup / 1 ½ sticks) unsalted butter, cold, cut into small chunks

 Ingredients for the Filling:

200 mL ( ¾ cup + 1 tablespoon) fresh lemon juice (4-5 lemons)
2 tablespoons (30 mL) finely grated, firmly packed lemon rind (1-2 lemons)
1 ¾ cups (435 mL / 350 g) granulated sugar
¼ cup (60 mL) all purpose flour
½ teaspoon (2.5 mL) baking powder
¼ teaspoon (1.5 mL) salt

5 large eggs, at room temperature
1 large egg yolk, at room temperature

2 tablespoons (30 mL) unsalted butter, melted and cooled

Extra confectioner’s sugar for dusting

Method:

1. Line a 9 x 12 baking pan (preferably one with straight sides) with parchment paper. For easy removal after baking, make a ‘sling’ with two sheets of parchment paper.
2. Make the Crust: In the bowl of a food processor, place flour, confectioner’s sugar, cornstarch, lemon rind, and salt. Pulse until well mixed.
3. Gradually add butter chunks, and pulse until mixture resembles coarse crumbs.
4. Dump crust mixture into pan and press it evenly all over the bottom.
5. Place pan in the freezer; preheat oven to 350⁰F (180⁰C).
6. When the oven is hot, pre-bake the crust for 15 or 20 minutes, or until it is a very light golden brown.
7. Make the Lemon filling:  Put the lemon juice and lemon rind in food processor and process for a few seconds.
8. Add sugar, flour, baking powder, and salt. Process for a few seconds, or until well mixed.
9. Add eggs and egg yolk; process again until very well mixed. Stir in melted butter.
10. Gently pour over baked crust.   Reduce oven heat to 325^oF (165^oC) and bake an additional 30-35 minutes, or until set.
11. Let cool completely in pan.   Remove to cutting board and cut into bars.
12. When cool, dust with confectioner’s sugar.