Help--I've lost my lemon bar recipe
- jackie May 19, 2005 04:37 PM
My son wants lemon bars for his b-day and I've lost the recipe. I've looked and looked and even looked on-line, but can't find it.(Cooks Illustrated has it, but I"m not a member, so I can't get it) It was called perfect lemon bars by Americas test kitchen. Great recipe--if anyone has it, would you please post it or direct me to a site that has it? I thank you and my son will thank you!
I'm not sure if it's the exact same recipe, but I've linked a lemon bar recipe from Cook's Illustrated's "Baking Illustrated" cookbook. Have had my eye on it for quite a while, so may make it soon myself...
PS. The website that I linked to has lots of other great cookbook recipes. Enjoy!
re: Carb Lover
Thanks, I've found that website as well, but I'm pretty sure the pan size is off, since the recipe should be for a 9 x 13 in. pan and the amount of filling looks like it's way too much for a 9 in. pan in that recipe. I'm afraid to use that recipe since if pan size is off, maybe other measures are off as well. Any thoughts?
if no one has it here for you, you should know that it's only $3.95 to join cooks illustrated online for a month - which would allow you to search their recipe database and get that recipe.
My son would probably request the same thing for his b-day.
In any case, here's the recipe that I use:
I hope it's similiar to what you're looking for.
Incidentally, I tend to differ my bars from the traditional bars by adding 1/2 lime and 1/2 lemon juice. Some lime zest is lovely too.
I've also added toasted, ground pecans or walnuts to the base for something extra.
Here's the paraphrased recipe:
PERFECT LEMON BARS
For the crust:
1 3/4 cups AP flour
2/3 confectioners' sugar
1/4 cup cornstarch
2/4 t. salt
12 T. butter at very cool room temp, cut in 1-inch pieces
Preheat oven to 350 F. Butter 9x13-in. pan and line with parchment paper to reach up the sides of the pan. Put first 4 ingredients in food processor and pulse; add butter, process 8-10 seconds, then pulse until it's pale yellow and like coarse meal, 3 1-second bursts (or mix dry ingredients in bowl and cut in butter by hand). Sprinkle into pan and press evenly into 1/4-inch layer on bottom and 1/2 inch up sides. Chill for 30 minutes, then bake on center oven rack until golden brown, about 20 minutes.
Meanwhile, prepare filling:
4 large eggs, lightly beaten
1 1/3 cups sugar
3 T AP flour
2 t finely grated lemon zest
2/3 strained lemon juice
1/3 cup whole milk
1/8 teaspoon salt
Whisk eggs, sugar, and flour together, then stir in remaining ingredients.
Reduce oven temp to 325 F. Stir filling and pour into warm crust. Bake until filling feels firm when lightly touched, about 20 minu. Cool pan on rack until near room temp, at least 30 min. Use parchment paper to lift out and transfer to cutting board, peel paper down, and cut into bars.