One of Jeremy’s co-workers, Amy, just had her baby, Mr. Cannon Bailey Crocker. He is sweet and perfect and mom and dad are soooo happy he finally showed up. Jeremy’s office is pretty much a bunch of guys (with the exception of Amy) and it’s kind of like one big family…we all know each other, hang out together on occasion and when someone in the office has a baby, the wives make food! So we got a meal sign-up sheet together for Amy and her family and I immediately knew what dessert I was going to make her even before I figured out what main dish I’d be preparing. It’s all about priorities, right??
Amy had mentioned not too long ago that she loves lemon bars. Perfect! I already had a couple of recipes that I’d made before but I wanted to try a new one. So I found this one by Ina Garten and it is so, SO good. Definitely the best lemon bar recipe I have tried yet, by far. I love the ratio of crust to filling. Usually it’s half crust and half filling (which is not enough filling, in my opinion) but this recipe was about one-third crust and two-third filling. The lemon filling was the perfect balance of sweet and tart and the crust was flaky and buttery. This recipe is a keeper!
- 2 sticks Unsalted Butter, softened
- ½ c. Granulated Sugar
- 2 c. All-Purpose Flour
- ⅛ t. Salt
- ½ t. Pure Vanilla Extract
- 6 Large Eggs at room temperature
- 3 c. Granulated Sugar
- 2 T. Grated Lemon Zest (4 to 6 lemons)
- 1 c. Freshly Squeezed Lemon Juice (8 lemons)
- 1 c. All-Purpose Flour
- Powdered Sugar, for dusting
- Preheat the oven to 350 degrees. Grease a 9×13 pan.
- For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Add vanilla. Gather the dough into a ball and press gently and evenly into the 9×13 pan. Chill in the refrigerator for 15 minutes.
- Bake the crust for 18 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on, set to 350 degrees.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles or squares and dust with powdered sugar.