My F&W
quick save (...)
Shaker-Style Lemon Bars
© Christina Holmes

Shaker-Style Lemon Bars

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS plus overnight macerating
  • SERVINGS: makes 18 bars
  • MAKE-AHEAD

These grown-up lemon bars are made with paper-thin slices of lemon, giving the sweet filling a pleasant bitterness.

Shortbread Dough

  1. 1 stick plus 2 tablespoons of unsalted butter
  2. 1/2 cup of sugar
  3. 1 large egg yolk
  4. 1 1/2 cups of all-purpose flour
  5. 1/2 teaspoon of baking powder
  6. 1/2 teaspoon of kosher salt

Filling

  1. 1 large, firm lemon, scrubbed and halved lengthwise
  2. 1 tablespoon fresh lemon juice
  3. 3/4 cup sugar
  4. 2 tablespoons all-purpose flour
  5. 2 tablespoons unsalted butter, melted
  6. 2 large eggs
  1. MAKE THE DOUGH In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
  2. MAKE THE FILLING Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds. Stir in the lemon juice and sugar. Cover with plastic wrap and refrigerate overnight.
  3. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. Roll the remaining dough into eight 9-inch-long ropes. Transfer to a plate. Refrigerate the crust and ropes until firm, about 10 minutes.
  4. Using an electric mixer, beat the flour, butter and eggs until smooth. Fold in the lemon-sugar mixture.
  5. Preheat the oven to 350°. Spread the filling over the dough and arrange the ropes of dough on top in a crisscross pattern. Bake in the lower third of the oven for 40 to 45 minutes, or until the ropes are golden. Let cool completely.
  6. Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.
Make Ahead The bars can be refrigerated in an airtight container for up to 3 days.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.