Patient: Doctor, I have a terrible fear of speed bumps.
Doctor: You’ll slowly get over it.
Ina Garten stuns again with this decadent recipe for Lemon Bars.
3 1/2 cups of sugar!
Fortunately, there is plenty of zip from the lemons to balance the sweetness. With over 600 raving reviews, you know the recipe is probably going to be great…and it is.
Ingredients for the crust:
1/2 pound unsalted butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Ingredients for the filling:
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
1. Preheat oven to 350℉.
2. For the crust, cream the butter and sugar until light using an electric mixer fitted with the paddle attachment. Combine the flour and salt then add to the butter mixture until just mixed. Gather dough into a ball with floured hands. Press it into a 9 x 13-inch baking pan, extending it up a 1/2-inch around the sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 or until the filling is set. Let cool to room temperature.
5. Cut into squares or triangles and dust with confectioners’ sugar to serve.
Makes 20 squares or 40 triangles
Recipe from The Barefoot Contessa Cookbook by Ina Garten
I love the soft, inflected vocals and the backing “Oh-oh-ohs” on ‘I Don’t Care About The Lights’ from Nashville-based band The American Vogue. Indie indeed.
“Where do you go when the sun sets low?
With their arms stretched out they smile waiting to take a hold
We know where it goes
So don’t you give in don’t you let them take a hold”