Whole Lemon Bars
Source: David Lebovitz
I had my eye on this recipe for a while, and I finally had the chance to make it after procuring some Meyer lemons. I felt like I used every pot in the house to make these bars, but the end result really worth it. The topping is sweet, luscious and creamy, while the crust is crispy and buttery. The method for the shortbread was different from anything I had previously done, but it worked out well.
Makes about: 8’’x8’’ pan
Prep time: 30 minutes (overlaps with crust baking)
Bake time: 50 minutes total
8 tbsp unsalted butter, melted
1 cup flour
¼ cup sugar
¼ tsp salt
½ tsp vanilla extract
1 lemon (preferably organic; I used a Meyer Lemon)
1 cup sugar
3 tbsp freshly squeezed lemon juice (I substituted 1 tbsp lime juice b/c I ran out of lemons)
3 large eggs, room temperature
4 tsp cornstarch
¼ tsp salt
3 tbsp unsalted butter, melted
Blender or food processor for making the topping; 8×8 pan lined with parchment or foil
1. Preheat oven to 350F.
2. Melt butter.
3. Mix in flour, sugar, salt, and vanilla.
4. Spread batter/dough evenly into prepared pan and press down.
5. Bake for about 25 minutes, or until the crust is golden brown.
6. Meanwhile, prepare the filling: First, chop the lemon into small chunks.
7. Next, in a blender, combine lemon, sugar, and lemon juice. Pulse until combined.
8. Add in eggs one at a time, pulsing until combined.
9. Add in cornstarch, salt, and butter, and blend until the mixture is thoroughly combined and fairly smooth. (The original recipe notes that chunks are acceptable).
10. When the crust is ready, pour in the filling.
11. Reduce the oven temperature to 300F and bake for 25 minutes until the topping is set (no longer jiggles when the pan is moved). A knife inserted into the center will not come out clean.
12. Let cool, then cut and enjoy.