Alice Medrichs Tangy Lemon Bars Food

VERY TANGY LIME (OR LEMON) BARS

Very Tangy Lime (Or Lemon) Bars image

This recipe is out of a cookbook called "Pure Dessert" by Alice Medrich. The emphasis is on "pure flavor," or, in this case, "pure lime" (a half cup mind you). Yum. The crust is buttery, delicious, crunchiness, underneath it all.

Provided by hisfavoritemavis

Categories Bar Cookie

Time 1h25m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter, melted
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1 cup sugar
2 tablespoons sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lime zest or 1 1/2 teaspoons lemon zest
1/2 cup strained fresh lime juice or 1/2 cup lemon juice
powdered sugar, for dusting

Steps:

Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
Bake for 20 to 25 minutes, or until the center no longer jiggles.
Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

ALICE MEDRICH'S TANGY LEMON BARS

Alice Medrich's Tangy Lemon Bars image

Make and share this Alice Medrich's Tangy Lemon Bars recipe from Food.com.

Provided by Heather Lazar

Categories Bar Cookie

Time 1h10m

Yield 16 2 inch bars

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter, softened
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 cup sugar
2 tablespoons sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup strained fresh lemon juice
2 -3 tablespoons powdered sugar, for dusting

Steps:

Preheat the oven to 350°. Position a rack in the lower third of the oven.
To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan, Bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
To make topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. Pour the filling over the hot crust.
Bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2 inch bars. May be stored, airtight, in the refrigerator. Lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
Equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.

Nutrition Facts : Calories 171.3, Fat 6.8, SaturatedFat 4, Cholesterol 54.9, Sodium 32.4, Carbohydrate 26, Fiber 0.3, Sugar 18.5, Protein 2.2

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