Lemon Bars

Lemon bars, as adapted from Barefoot Contessa. The shortbread crust is delicious. The recipe features a very high flour content, and it gives the bars a bit of a crust. When baking, constantly check the status to make sure the lemon filling doesn't overbake.

I have to say that I didn't like this recipe; the high flour content resulted in the lemon bars developing a crusty top layer, that was almost cake-like. So I cut off the top layer to yield the underlying middle layer, which had the consistency of lemon curd. The top layer was just "chewy", and not really ideal, IMO.

I guess it depends on personal opinion- if you like lemon bars with a chewy top crust and a gooey middle, then this is for you. I prefer the gooey curd-like middle all the way.

**I was able to salvage the recipe; after removing the top chewy crust, and exposing the gooey lemon-curd like middle, I refrigerated it. The curd hardened slightly, so that it was still curd-ish, while also being slightly chewy. Sweetness is just right, and borders on the sour and tangy.

Sauce was a blueberry reduction with Grand Marnier.

Shortbread Crust

- 2.5 sticks butter
- 3/4 cup granulated sugar
- 2.5 cups flour
- 1/4 tsp salt

Lemon layer

- 9 extra large eggs at room temperature
- 1.5 cups lemon juice (Use juice from 6-8 freshly squeezed lemons)
- 1.25 cups flour
- 3 Tbsp grated lemon zest, from 4-6 lemons

Confectioner's sugar, for dusting.

1. Combine ingredients for crust. Add into 9x13" pan, chill. Then bake 20 minutes at 350 degrees F until lightly golden. Let crust cool to room temperature, or overnight.
   
2. Combine lemon layer ingredients. Pour over crust, and bake ~15 minutes more, or until the filling is set. Check the status constantly.
   
3. Let cool to room temperature, refrigerate overnight before cutting.
   
4. Serve with dusted confectioner's sugar.
5. Cut into triangles.

The confectioner's sugar gets absorbed really quickly. It was mostly gone by the time (30 seconds later) I repositioned the plate for the picture.