Best Of Bridge Lemon Bars Food

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350. Locate an 8x8 baking dish.
• Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
• Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
• Bake for 10-12 minutes. Prepare filling while crust bakes.
• Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
• Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
• Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).

LEMON BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

BEST LEMON BARS

Steps:

• CRUST:.
• Spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
• Place flour, confectioners' sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow. Sprinkle mixture into prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes.
• Adjust oven rack to the middle position and heat oven to 350 degrees. Bake crust until golden brown, about 20 minutes.
• FILLING:.
• In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add granulated sugar and whisk until just combined. Add lemon juice, zest and salt; whisk until combined, about 5 seconds. Transfer mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens to a thin sauce-like consistency and registers 170 degrees on an instead-read thermometer, about 5 minutes. Pour curd immediately through a single-mesh stainless steel strainer set over a clean nonreactive bowl. Stir in the heavy cream; pour curd onto the warm crust immediately.
• Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan using the foil handles and transfer to a cutting board. Cut into 2 1/4-inch squares, wiping the knife clean between cuts as necessary. Sieve confectioners' sugar over the bars, if desired.