Receita
Chudda's Cuisine/Lounge
Jul 21, 2014
5 Comments

LEMON BARS

My grandma was the best cook.  Hands down.  She knew how to make anything and everything.  She was my “babysitter” when mom and dad were at work and so we spent lots of time together and that always meant cooking something.  Since I was a kid, that usually meant something sweet for me! She was born in Denmark and her sweets were especially good!  Amazing actually!  She was my inspiration when I decided to become a chef.  I remember to this day her lemon bars.  They were so sweet and tart at the same time, and the crust…well it was crunchy and buttery.  What made me think about her was a huge stack of lemons sitting on our dining room table.  Instantly my time with grandma and her recipe came into my mind.  They are super summery, light (yet rich) and refreshing. These are always a hit whenever I make them.  Thanks grandma for all you taught me and for all of your amazing recipes….Love you and miss you!

lemon barslemon bars

Ingredients

For the crust:

Butter for greasing the pan

2 c. all purpose flour

2 sticks (1 c. butter) unsalted butter, cut into pieces

1/2 c. confectioner’s sugar plus more for garnish

pinch of salt

For the filling:

4 large eggs plus 2 egg yolks

2 c. granulated sugar

1/3 c. all purpose flour

2 tsp. grated lemon zest

1 c. fresh lemon juice

lemon bars

Directions

Preheat oven to 350F.  Grease a 9×11 inch pan with butter and line with parchment paper leaving a 2 inch overhang on each side and grease paper with butter again.  Combine butter, flour both sugars and salt in a food processor and combine until dough comes together.  Press evenly into the pan going 1/2 inch up the sides.  Bake until golden, approximately 20-25 minutes.

lemon bars

While the crust is baking, make the filling

Whisk eggs and yolks, sugar and flour until smooth.  Whisk in lemon juice and zest.  Remove crust from the oven and pour mixture in.  Return to the oven and cook until the filling is just set, approximately 30 minutes.

Let cool on  a wire rack then refrigerate until firm, 2 hours minimum.  Lift out of the pan using the parchment and cut into bars.  Dust with confectioner’s sugar.

lemon barslemon barslemon bars

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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5 comentários
  1. kathy Dunn - 21/07/2014 - 12h55

    I’m so glad you are sharing your grandma’s recipe. These are the best I’ve ever tasted. Thank you!

  2. José - 21/07/2014 - 14h20

    So sweet Marilyn. Thanks for sharing with us. Lots of kisses, my darling.

  3. Laura - 15/01/2015 - 19h16

    I’m from Spain, decided to try this today, and omg it’s delish!! Thanks for sharing. Love and light 🙂

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