Well, I can say that I have been making them for years now and never cease to be impressed with how yummy and rich they turn out. These bars bake up thicker than the bars I grew up making, and I LOVE that! =) More creamy lemon goodness to enjoy! I am sure you can make them with bottled lemon juice, but I never have. I have always used fresh lemon juice and fresh lemon zest. They turn out so incredibly fabulous that I haven't dared use bottled juice and risk disappointment. It takes a bit more forethought to use fresh ingredients, but it is SO worth it!
1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
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 a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Just a note, I like to line the pan with parchment, that why the whole thing lifts out fro easy cutting.
Anyway, I am sure you will love these as much as I do, so give them a try! Let me know how yours turn out.
Enjoy the yumminess!