So. You know of my lemon bar obsession. I almost threw a tantrum when I found out the McDonald's that sold me the best lemon bar I ever tasted no longer carries them. I was offended because there were Apple Dippers where the lemon bars should have been. When you want butter, flour and sugar, apple slices just won't do. This heightened the urgency for a good recipe.
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You remember the previous lemon bar disaster. I now have an important announcement: People, I have found the lemon bar recipe of my dreams. Thank you Baking Illustrated. I wasn't ready to use Baking Illustrated in this series yet, but kick-butt lemon bars warrant you buying this book. The scone recipe is also wonderful, but let's focus on the lemon bars. I promise these will be some of the best you've ever had.
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Start by preparing your pan. Spray a little cooking spray into a square baking dish. Fold two sheets of parchment paper and place them perpendicular to each other. The papers makes a sling. It will be so easy to get the bars out of the pan.
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Let's move on to the crust. Take the dry ingredients for a spin.
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Press it evenly into the pan and refrigerate for 30 minutes.
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Put the crust into the oven and start working on the filling. The filling needs to go on a hot crust so mind your timing. You'll need lots of eggs, a total of nine. Yes, I too was thinking that for nine eggs, this better be the best damn lemon bars ever. They are.
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Lightly beat the eggs. Incorporate the sugar. Whisk in lemon zest and lemon juice. Add the butter and head for the stove top. Yes I said stove top. You are actually making a lemon curd.
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I managed to contain my mess; I'm so proud.
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Here is where the pics get sketchy because the curd required constant attention. Once the curd hits 170 degrees, strain it, add a little heavy cream and pour it over the hot crust. (Going after the pot with a spoon later was a special treat.)
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Note how I managed to splatter the lemon curd onto the parchment. I'm quite skilled like that.
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All done. The filling is opaque and the center is jiggly. Cool to room temperature. Remember the curd splatters? Now they're a problem because as I move the parchment, it flings the burnt curd onto my pretty square of sunshine.
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Grab a pizza cutter and slice your squares. Garnish with powdered sugar. I sprinkle sugar on the individual squares as I eat them.
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These were worth every cent, minute of cooking and the cleanup afterward. Please go buy this book for the lemon bar lover in you.
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Tools of the trade:
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