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Whole Lemon Bars

Whole Lemon Bars Most folks have a go-to chocolate chip cookie recipe but few have one for lemon bars. And they’re missing out. This timeless treat is the perfect juxtaposition of sweet and sour, crisp and creamy. It’s sturdy, too, making it ideal for toting to picnics and potlucks (or enjoying at home in privacy). I’ll admit I didn’t have a standby until recently.

My mom loves lemon bars, so I’ve made many in my lifetime, from the rich and decadent to the “healthy.” I don’t recall any duds – or standouts, either. So, when I had to whip up a pan to bring to a tea party/bridal shower on Saturday, I decided to put Deb Perelman’s recipe to the test.

The main difference between Deb’s version and those I’ve made in the past? The filling features a whole lemon – zest, pith and flesh – versus just the fruit juice. That means nothing goes to waste! I was a little worried these whole lemon bars would be too bitter for some palates, but it was a chance I was willing to take.

The result? They were a huge success and I’ve already received a request to bake a second batch.

Whole Lemon Bars_close Recipe adapted from The Smitten Kitchen Cookbook.

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Whole Lemon Bars
 
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Makes 16 2" bars
Ingredients
Crust:
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon sea salt
  • 8 tablespoons unsalted butter, cold, cut into small pieces
Filling and finish:
  • 1 medium lemon, washed
  • 1⅓ cups granulated sugar
  • 8 tablespoons unsalted butter, room temperature, cut into small pieces
  • 4 large eggs
  • 2 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • powdered sugar
Instructions
Prepare the crust:
  1. Preheat oven to 350 degrees with rack in center position. Line an 8" square baking pan with parchment paper, leaving a 2" overhang on all sides; lightly butter the paper.
  2. In a medium bowl, combine the flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
  3. Press mixture evenly into the bottom of the prepared baking pan; prick all over with a fork.
  4. Bake crust for 20 minutes or until slightly golden.
Prepare the filling:
  1. While the crust is baking, cut the lemon in half. If the pith is ¼ inch or less, continue to the next step. If the pith is thicker than ¼ inch, use a small knife to remove the zest and pith from one lemon half and discard.
  2. Cut the lemon halves into thin wheels and discard seeds.
  3. Combine the lemon wheels and sugar in a food processor and purée until smooth; it's OK if some small pieces of lemon remain.
  4. Add the butter and purée until smooth; don't worry if the mixture looks curdled.
  5. Add the eggs, cornstarch and salt and pulse a few times until well combined.
Bake the bars:
  1. Pour the filling over the hot crust and bake for 35-40 minutes or until the filling is set and very lightly browned.
  2. Remove pan from the oven and let cool completely; transfer it to the refrigerator to chill until firm, about 2 hours.
  3. Using the parchment paper overhang, lift bars from pan and transfer to a cutting board. Cut into 16 2" squares. (See notes)
  4. Sift powdered sugar over bars.
Notes
To produce perfectly clean edges, freeze the lemon bars while still on the parchment paper for 30-45 minutes before cutting.

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