This is the best anything lemon you will make. They are a great year-round treat, but they’re especially good in spring and summer, as a picnic extra – and they wow a crowd at a get-together. When I cut the squares, I save the crusts to enjoy with coffee in the morning
4 cups all-purpose flour
1 cup confectioner’s sugar
1 pound plus 4 tablespoons (4 ½ sticks) unsalted butter -cut into ½ inch cubes and chilled
- Preheat oven to 350 degrees.
- Lightly grease a 17 by 12 by 1-inch baking pan and set aside.
- Mix the flour and sugar in the bowl of a food processor fitted with the metal blade and pulse 2 or 3 times to blend. Add the cubed butter and pulse until the mixture resembles coarse meal and begins to stick together. Remove from the food processor and form into a ball.
- Flatten the dough with lightly floured hands, and press evenly into the bottom and ¼ inch up the sides of the prepared pan. The dough will be about ¼ thick.
- Bake 12 to 15 minutes, until light brown but not quite done. Remove from the over and set aside to cool.
3 cups granulated sugar
¼ cup all-purpose flour
½ teaspoon baking powder
7 large eggs, lightly beaten
Grated zest and juice of 4 lemons
1 cup fresh blueberries or raspberries, cleaned (optional – they’re good both ways)
¼ cup confectioner’s sugar
- Mix together the granulated sugar, flour and baking powder in a bowl and set aside.
- Mix the eggs, lemon zest, and lemon juice in a separate bowl and whisk until smooth and well blended. Sift the flour-sugar mixture into the egg mixture and stir until well-blended.
- Pour the filling on top of the crust and sprinkle evenly with blueberries (this is optional – I like it both ways, but sometimes the original lemon bar is best.) Blueberries will sink slightly. Bake 30 to 35 minutes at 350 degrees or until set. Remove from the oven and allow to cool for several hours before cutting.
- Trim the edges and cut into 2 ½ by 3-inch bars. Dust with confectioner’s sugar just before serving.