I have a thing for lemon desserts, especially lemon meringue pies. It’s the tangy tartness combined with sweetness and the flaky crust that I’m absolutely obsessed with. Unfortunately lemon meringue pies are quite time consuming and they don’t come in bite size little treats like these bars.
Given that I think I will make it into little tarts next time. The pan I used was bit smaller, so the bars were bit thicker than expected with thicker crust. I think it will taste better with a thinner and crispier crust.
adapted from cookie corner
** keeps in the fridge for least 3 days
½ cup (113g) unsalted butter, cold
¼ cup sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
3/4 cup + 2 tablespoon sugar
3 tablespoons flour
grated zest of 1 lemons
1 / 2 cup lemon juice (approximately 3 1/2 lemons)
icing sugar (for dusting)
Preheat oven to 350° F. Cover 8 inch square pan with foil with excess for handles. Butter bottom and side of the foil (for easy unmolding later.)
For the dough:
In a bowl, combine the cold butter with the sugar, vanilla and salt. Add flour and mix well making sure that all the flour is incorporated into the dough. Press dough onto the pan and press down covering all nook and cranny. Bake for 20-25minutes until it’s browned on the edges.
For the custard:
While the dough is baking, mix the flour and sugar. Add eggs and mix well. Add the zest and lemon juice.
When the base is ready, reduce the oven to 300 °F. Pour egg mixture over the dough and lemon. Bake for 20-25 minutes until firm and center does not wobble when moved. Cool on a rack and remove from the pan. When cooled (about 1 hour), cut into squares with a sharp knife, dust gently with icing sugar and enjoy!
Store in airtight container in the refrigerator for least 3 days.