Lemon Bars

When it comes to desserts, if I am presented with an array of choices, I will often choose a chocolate one last. Those of you who are chocoholics think I'm nuts. But the rest of you probably understand why I would go for a berry or lemon dessert first.

So when I want a dessert that will pull my ears down my thraot from being lemony, I want Lemon Bars. Tender crust and a tart-sweet filling that is tempered by a dusting of powdered sugar on top. I think my 9"x13" pan is happy when I make Lemon Bars in it! I know I am!

Here is my favorite recipe. Sort of like the Perfect Cookie, the Perfect Lemon Bar was a quest. I must have tried dozens of recipes over the years, looking for what I consider to be the ideal balance of sweet and tart, tender and flaky. This is Ina Garten's recipe. I think she must like tart lemon flavor too, becaue many of her recipes include an abundance of fresh lemon juice and zest. I've never had this recipe fail, except when I tried to make it with Splenda. Dont' waste your time or ingredients. It came out burnt and rubbery.

LEMON BARS

For the Crust:

½ lb. unsalted butter, room temp.

½ cup granulated sugar

2 cups A/P flour

1/8 tsp. kosher salt

For the Filling:

6 extra-large eggs, room temp.

3 cups granulated sugar

2 Tbsp. grated lemon zest (4-6 lemons)

1 cup freshly-squeezed lemon juice

1 cup A/P flour

Preheat oven to 350ºF. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill. Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on.

For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature. Cut into triangles and dust tops with confectioner's sugar.

(If doubling recipe, double filling, but triple crust.)

--Ina Garten