Whole Lemon Bars
 
 
Makes 16 2" bars
Ingredients
Crust:
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon sea salt
  • 8 tablespoons unsalted butter, cold, cut into small pieces
Filling and finish:
  • 1 medium lemon, washed
  • 1⅓ cups granulated sugar
  • 8 tablespoons unsalted butter, room temperature, cut into small pieces
  • 4 large eggs
  • 2 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • powdered sugar
Instructions
Prepare the crust:
  1. Preheat oven to 350 degrees with rack in center position. Line an 8" square baking pan with parchment paper, leaving a 2" overhang on all sides; lightly butter the paper.
  2. In a medium bowl, combine the flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
  3. Press mixture evenly into the bottom of the prepared baking pan; prick all over with a fork.
  4. Bake crust for 20 minutes or until slightly golden.
Prepare the filling:
  1. While the crust is baking, cut the lemon in half. If the pith is ¼ inch or less, continue to the next step. If the pith is thicker than ¼ inch, use a small knife to remove the zest and pith from one lemon half and discard.
  2. Cut the lemon halves into thin wheels and discard seeds.
  3. Combine the lemon wheels and sugar in a food processor and purée until smooth; it's OK if some small pieces of lemon remain.
  4. Add the butter and purée until smooth; don't worry if the mixture looks curdled.
  5. Add the eggs, cornstarch and salt and pulse a few times until well combined.
Bake the bars:
  1. Pour the filling over the hot crust and bake for 35-40 minutes or until the filling is set and very lightly browned.
  2. Remove pan from the oven and let cool completely; transfer it to the refrigerator to chill until firm, about 2 hours.
  3. Using the parchment paper overhang, lift bars from pan and transfer to a cutting board. Cut into 16 2" squares. (See notes)
  4. Sift powdered sugar over bars.
Notes
To produce perfectly clean edges, freeze the lemon bars while still on the parchment paper for 30-45 minutes before cutting.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/whole-lemon-bars/