Whole Lemon Bars

Here’s a new recipe I thought I’d try out today. Whole Lemon Bars. I bought Deb Preleman’s (of smitten kitchen) cook book a while back and I keep forgetting I have it. When I needed a desert recipe for family dinner, I turned to her book. She always has such beautiful photos, and her recipes are very well laid out. Here’s a good one:

DSC04932As always, my ingredient shot.

DSC04933First things, first, to make the shortbread crust, combine flour, butter and sugar in the food processor.

DSC04934Blend until it it flaky, but still holds it shape.

DSC04936Next, spread out and press the dough evenly into a baking dish lined with parchment paper, using your fingers. You’ll also want to poke it all over so that no bubbles form. Then let it bake.

DSC04938While it’s baking, make the filling. Take one whole lemon, slice it into rings, and remove the seeds.

DSC04939Next, add your sugar and blend until the lemon is completely pureed.

DSC04940See? Nice puree.

DSC04941Add your butter, eggs and cornstarch, and pulse.

DSC04942By this point, the shortbread crust should be ready.

DSC04943Pour the lemon custard on top.

DSC04945Bake until it’s set, then use the parchment paper to transfer to a cutting board.

DSC04946Slice into tasty squares.

DSC04948And enjoy!

Whole Lemon Bars (Courtesy of Deb Perelman’s Smitten Kitchen Cookbook)

You will need:

For the crust:

1 cup flour

1/3 cup sugar

1 cup butter

For the filling:

1 small-to-medium sized lemon

1 1/3 cups sugar

cup butter

4 large eggs

2 tablespoons cornstarch

Heat oven to 350. Line a baking dish with parchment paper. Blend flour, sugar and butter in your food processor until the mixture is well combined and crumbly. Turn the dough into the pan and press evenly, using your fingers, until the bottom of the dish is covered. Prick the dough all over with a fork, to make sure no bubbles show up in the dough. Bake for 20 mins, or until the crust is slightly browned. While the crust is baking, make your filling. Cut the lemon into rings, remove the seeds, and throw the whole thing into the food processor. Add the sugar and run the food processor until it is thoroughly pureed (about 2 mins). Next, add the butter, and run until smooth. Add the eggs and cornstarch and pulse until evenly combined. When the crust has browned, add the filling to the baking dish and bake it for 30-40 mins, until the custard has set, and is no longer jiggly, or slightly brown. Let cool, then transfer to a cutting board, cut into squares and enjoy!

 

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