lemon bars

Ok, I've been making these for years. They are that good! and I know its not just me -they've had the endorsement of my professional baking buddies.

secret- it's the salt that makes these so good!

Lemon Bar Cookies

These sweet and puckery bars call for course salt, both in the crust and the filling. Before my first time making these, I had never put course salt into my baking goods. I was a little skeptical the first time, but after the first bite, I realized why- the bite a tiny burst of salty which plays so well with the sour and sweet Its perfect!

Well worth picking up a box if you don't already have some on hand. You have to stop by the market for fresh lemons, anyway!

INGREDIENTS

For the Crust

• 1 3/4 cups all-purpose flour
• 12 tablespoons (1 1/2 sticks) unsalted butter, frozen
• 3/4 cup confectioner's sugar     
• 3/4 teaspoon course salt

For the Filling

• 4 large eggs, lightly beaten
• 1/4 cup whole milk
• 3 tablespoons all-purpose flour
• 1 1/3 cups granulated sugar
• 3/4 cup freshly squeezed lemon juice (about 4-6 regular size lemons,  less for jumbo size)
• 1/4 teaspoon course salt
• Confectioner's sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper or parchment paper.
2. Make crust: grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
3. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
4. Meanwhile, make filling: whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
5. Pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool completely on a wire rack.
6. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.

Recipe from Martha Stewart's Cookies.

Cooks Tip:

• Juice the lemons directly over a glass measuring cup topped with a small sieve. This will catch any stray seeds, and save the frustration of fishing them out of your juice.
• These will be extra delectable with whole milk, but you can save the calories and use a lower fat variety without sacrificing deliciousness.
• I make this whole recipe in one bowl. Reuse the first bowl that you made the crust in - no need for extra dishes!
• Don't forget to chill the crust before baking. Well worth the 15 minutes.

Server's Tip:

• Wait until the bars are completely cool before dusting with sugar and cutting into bars. Dusted sugar will just melt into a warm bar, and they will cut cleaner when cool.

Happy Baking,

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