Mani's Lemon Bars
Makes about 18 bars.
- For the crust:
- 1 3/4 cup all purpose flour
- 10 tablespoons powdered sugar
- 1/4 cup Clabber Girl Cornstarch
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter (2 sticks)
- For the filling:
- 5 eggs
- 1 1/4 cup sugar
- 2 tablespoons all purpose flour
- 2 tablespoons lemon peel
- 2/3 cup fresh lemon juice
- 1/4 cup powdered sugar
Preheat the oven to 350 degrees. Line a 9x13 pan with a double layer of parchment overhanging the edge on two sides.
For the crust, place the flour, powdered sugar, cornstarch and salt in the workbowl of a food processor. Pulse to blend, add the butter and pulse to mix till the mixture resembles coarse crumbs. Spread evenly in the prepared pan and pat down firmly and evenly. Bake for about 25 minutes, until set and almost browned.
While the crust is baking, whisk the eggs, sugar and flour till blended, then add the lemon zest and juice. Pour over the crust while still in the pan and reduce the heat to 325 degrees. Bake for about 20 to 25 minutes just until the lemon is set and not jiggly. Cool and refrigerate for several hours or overnight. Run a knife around the exposed edge without the parchment and gently lift from the pan using the parchment and a spatula. Place on the counter and cut into squares.Sift powdered sugar over the bars and serve.
This is a classic lemon bar recipe. To keep longer than a few days, it's best to wrap each bar in plastic and freeze. If you choose to sift powdered sugar over the top, it tends to be absorbed after a day or two - simply sift a few more tablespoons over the bars before serving.
Recipe by Mani Niall