Annie's Lemon Bars
For the crust:
1/2 pound unsalted butter, at room temperature is KEY!!!
1/2 cup granulated sugar
2 cups flour
1 tablespoon vanilla or almond extract whichever you prefer or have around
Pinch of kosher salt
For the filling:
6 extra-large eggs at room temperature IS KEY!!!
3 cups granulated sugar
2 tablespoons grated lemon zest (5-6 medium lemons) but the more the better!
1 cup freshly squeezed lemon juice from zest-ed lemons
2 tablespoons limoncello, or other lemon-flavored liqueur, (optional but does add a zing, get a
mini from local liquor store!)
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 in freezer while zesting lemons, about 5-10mins.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack or near
window. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, limoncello, or other
lemon-flavored liqueur (optional), and flour.
Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room
Cut into triangles and dust with confectioners' sugar.
Started from this recipe but added & took away thing to make it my own!