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— | lemon_bars [2008/02/01 22:20] – external edit 127.0.0.1 | ||
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+ | Meyer Lemon Bars | ||
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+ | Crust: | ||
+ | * 1 cup all purpose flour | ||
+ | * 1/2 cup confectioners' | ||
+ | * 1/8 tsp salt | ||
+ | * 4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces | ||
+ | |||
+ | Filling: | ||
+ | * 2 large eggs | ||
+ | * 1 cup superfine or bakers' | ||
+ | * 2 tbsp all purpose flour | ||
+ | * 1/8 tsp salt | ||
+ | * 2 tsp finely grated Meyer lemon zest | ||
+ | * 1/4 cup freshly squeezed Meyer lemon juice | ||
+ | |||
+ | Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper. | ||
+ | |||
+ | To make crust: | ||
+ | Combine flour, confectioners' | ||
+ | |||
+ | To make filling: | ||
+ | In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' | ||
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+ | Source: [[http:// | ||
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