3.4 5

Shaker-Style Lemon Bars

  • Active:
  • Total Time:
  • Servings: makes 18 bars
  • Time(Other): plus overnight macerating

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

KEY: Baking, Desserts, Make Ahead, Afternoon Tea

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Ingredients

shortbread dough
  • 1 stick plus 2 tablespoons of unsalted butter
  • 1/2 cup of sugar
  • 1 large egg yolk
  • 1 1/2 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
filling
  • 1 large, firm lemon, scrubbed and halved lengthwise
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs

How to make this recipe

  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. make the filling 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. make the filling Using an electric mixer, beat the flour, butter and eggs until smooth. Fold in the lemon-sugar mixture.
  5. make the filling 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. make the filling 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.

Contributed By Photo © Christina Holmes Published October 2012

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503449 recipes/shaker-style-lemon-bars 2013-12-06 Grace Parisi baking|desserts|16|make-ahead|afternoon-tea october-2012 recipes,shaker-style-lemon-bars 503449
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