if you follow me on twitter (hint, hint), you’ll know that today is the last day of my 3 weeks detox! while surviving on veggies and fruits (no salt or sugar) for the last weeks, i have suddenly developed a desperate craving for all things lemony and sweet. it has gotten so bad that i had to hop on the web and surf for food porn via the food network website and a couple of my favorite food blogs to curb the zesty urge. i’d imagine what they tasted like… the tarty deliciousness… AND the guilt that comes afterwards. it was almost like the real experience! i got so excited about getting to eat whatever i want tomorrow (well, in moderation) that i dusted off the ol’ kitchenaid mixer and baked the much loved ina garten’s lemon bar this afternoon. i want to make sure my lemon bar is ready for consumption first thing tomorrow, right when i open my eyes. i don’t know, i might even be crazy enough to pop one in my mouth before i brush my teeth! i wish tomorrow’s here already!
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar (I recommend 2 1/c cup instead)
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (I used Meyer Lemons)
1 cup flour
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F.
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.
(recipe adapted from my idol, ina garten)