Alice Medrichs Tangy Lemon Bars Recipes

Steps:

• Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
• To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
• Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
• To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
• When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
• Bake for 20 to 25 minutes, or until the center no longer jiggles.
• Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
• Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

Steps:

• Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
• To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
• While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
• In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
• When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.

Steps:

• Grease 13 x 9 inch cake pan, set aside.
• Preheat oven to 325 F.
• In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
• Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
• Topping:.
• In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
• Pour over cooled base.
• Bake in 325 F oven until set, approx 25-30 min.
• Let cool completely in pan on cooling rack.
• Dust withicing sugar and cut into bars.