By Eileen Goltz, CuisinebyEileen.com. Adapted from The Barefoot Contessa Cookbook.
A lemon lovers delight – a shortbread crust topped with a creamy lemon filling. They are both sweet and slightly tart and absolutely luscious.
For the crust:
1/2-pound butter or parve margarine, at room temperature
2 cups flour
1/8-teaspoon kosher salt
6 jumbo eggs at room temperature
2 1/2 cups sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees and grease a 9 x 13-inch baking pan.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides.
Chill for at least 1 hour then bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer: Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set.
Let cool to room temperature. Cut into squares or rectangles and dust with confectioners’ sugar.
Yield: 20 squares or 40 rectangles
Recipes: Desserts, Lemon Bars, Dairy or Parve, Kosher