Ina Garten's Lemon Bars

 

Lemon desserts have been a part of Christmas all throughout my life. My Gramps loved lemon meringue pie something fierce, so mom would make two pies,  one for us to eat on Christmas and one for Gramps to take home.

I've now had more years without Gramps than I had with him, but some people have such a presence they never escape you. I can still picture him sitting at the head of the table taking that first bite of lemon meringue pie. He always had a rather mischievous twinkle in his eye and without fail, almost on cue, he would throw his head back and close his eyes savoring that first bite before exclaiming how good the pie was. It was a little slice of heaven to him and we all felt it.

So, in honor of Gramps, and everyone else who is no longer physically with us, may we all have our own slice of heaven as we give thanks and praise to all the special moments over the years, old and new, for those are theses are the very best moments. The ones we hold onto. 

Lemon Bars

Adapted from Food Network

by Ina Garten

Makes 20 squares or 40 triangles

For The Crust

1/2 pound butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon salt

For The Filling

6 extra large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Preheat the oven to 350F. 

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" baking sheet, building up a 1/2" edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For The Filling: Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.