what's cookin'

These Yummy Lemon Bars were brought to the kickoff meeting of the Chehalem Mountain Artists
 at Kris Paul's home

Yummy Lemon Bars

Vicki Joslyn

Makes about two dozen 1-1/2 to 2-inch squares

The Crust

1 3/4 cups all-purpose flour

2/3 cup confectioners’ sugar -- plus extra for garnishing

1/4 cup cornstarch

3/4 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks) at very cool room temperature, cut into 1” pieces

Lemon Filling

4 large eggs -- beaten lightly

1 1/3 cups granulated sugar

3 tablespoons all-purpose flour

2 teaspoons finely grated zest

2/3 cup fresh lemon juice

1/3 cup half and half or whole milk

1/8 teaspoon salt

NOTE: The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.

Directions

Preheat oven to 350°F.

Line a 9x13 inch metal pan with foil. Spray the foil with cooking spray and set aside.

Crust:

1. Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and process to blend, 8 to 10 seconds, then pulse until coarse.

2. Pour what will seem like a very dry mixture into lined pan and press over pan bottom and up sides about ½”.

3. Refrigerate for 30 minutes. While it chills, you can make the filling.

4. Bake the pre-chilled crust for 18-20 minutes or until edges are very lightly browned.

Filling:

1. Lightly whisk the eggs, sugar, and flour together in a bowl. Add lemon juice, lemon zest, half and half, and salt and mix well.

2. Reduce oven temperature to 325°F. Stir filling again, then pour filling over the warm crust.

3. Bake for 20 minutes or until filling no longer appears wet and shaky.

4. Set on a wire rack and cool to room temperature. Lift from pan, place on cutting board, and cut into bars wiping knife or pizza cutter clean between cuts, as needed.

5. Dust with confectioners’ sugar.