This week's baked good is brought to you by the blog, "Xai Eats A Lot." I have never made lemon bars before (or for that matter, ANYTHING that involves that many lemons and zest) and it was really easy! My oven, being a Japanese oven, bakes a little unevenly so one side of the bars were a bit firmer, and the other side were more gooey.... but I don't think that hurt them in any way (the gooey side was FANTASTIC) and I will know better next time! I think that the recipe for the lemony topping is fantastic and a nice blend of tart and sweet~ Can't wait to show these things off tonight at the combo birthday party I'm going to (5 or so people's b-days being combined into one party kinda thing)! Here is the recipe:
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 tsp salt (omit if using salted butter)
1. preheat oven to 350 degrees F.
2. cream butter, sugar and salt until fluffy.
3. when it get’s paler that the butter’s original color, add flour and mix just until it’s combined.
4. press the dough in a 9 x 13 inch parchment-lined or buttered and floured baking pan. make sure you cover the whole baking dish with the dough. bake for 15 to 20 minutes until lightly browned. let it cool and set aside. do not turn off the oven, you’ll be returning that pan back into it with the lemon filling.
1 1/2 cup granulated sugar
3 large eggs
1/2 cup lemon juice
1 1/2 tbsp lemon zest
3 tbsp flour
1. whisk sugar and eggs until pale and thick.Looking forward to a busy weekend! Tonight is the combo birthday party in Sakawa, tomorrow will be fireworks and a dance party in Nakamura, and Sunday there is a possible beer float (depending on how I feel/weather) to attend on the Shimanto river. Nice way to spend the last weekend before school starts, I must say. :)
2. stir in lemon juice and zest, and add flour until combined.
3. pour this mixture over the cooled shortbread crust. bake for another 15 to 20 minutes or until the lemon filling is set.
4. let it cool and cut in squares. just a note when cutting, make sure you wipe the knife clean with a damp towel everytime you slice the bars so that you’ll have clean cuts.