But this is not a pancake recipe. In honor of Miss K giving me the award, this is a recipe for her. See, Miss K got married last week and these are the treats we made for her reception. These are the world's best lemon bars--hands down, no contest. I've had people ask me to come to parties just so that I will bring these puppies along.
Ina Garten used to be my favorite celebrity chef (ever since the whole debacle where she refused to work with make-a-wish foundation to grant a dying child's wish to cook with her I just can't like her anymore. I am taking suggestions as to who should be my new favorite celebrity chef (Bobby Flay...I'm wiggling my eyebrows at you and thinking of heading your way..) ). But Ina is still a great cook and she is the inspiration of these masterpieces. We've changed a few things from her recipe (mostly the crust to lemon ratio--more lemon, less crust). They are tart and dang it, they taste like lemon. As with most of Garten's recipes these are not good for you--don't kid yourself. That is exactly why they will not be making an appearance around my house anytime soon (did you know that you can gain 5 lbs in 2 weeks if you're at your family home and there is a wedding taking place? You can. Horrifying). But you should make them at your house. And you should think of Miss K and her new marriage and wish her the best of luck.
Award Winning Blogger Lemon Bars
For the crust:
- 6 Tbs unsalted butter at room temperature
- 1/3 cup granulated sugar
- 1.5 cups flour
- pinch of salt
- 1 tsp lemon zest
- 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
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 into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
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.These are best the day after you make them.
Cut into triangles and dust with confectioners' sugar.