Lemon Bars

I love a good lemon bar. Actually, I love just about any dessert right now. This pregnancy has brought out my sweet tooth in a big, bad way. So if I read a recipe that sounds even remotely yummy, I want to try it. Or if someone within earshot suggests a food that sounds even remotely yummy, I want to try it.  The other day the volunteers at my local co-op were talking about all the health benefits of wine and grape juice and guess what? I bought some grape juice. It was delicious. But I digress. On to the lemon bars. This recipe comes from Cookies Unlimited, by Nick Malgieri This book is very hit and miss. Some recipes are great, others either don't come out well or are bland. But this one is a winner.

Ultimate Lemon Bars

Butter a 9 x 13 inch pan

Cookie base
16 tablespoons (2 sticks) butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 cups all purpose flour

Lemon Topping
4 large eggs
2 cups sugar
6 tablespoons strained lemon juice (about two lemon's worth)
1 tablespoon finely grated lemon zest (one lemon makes just the right amount)

Confectioners sugar for finishing

Set a rack in the middle of the oven and preheat to 350 degrees.

For the base, in a standing mixer fitted with the paddle attachment, beat the butter on medium speed. Beat in the confectioners sugar and vanilla and continue beating for a minute or two, until light. Lower the speed and beat in the flour.

Spread the dough over the bottom (and slightly up the sides) of the buttered 13 x 9 pan, using the back of a large metal spoon to smooth it. Bake for about 20-25 minutes, until golden and baked through.

While the base is baking, prepare the topping. Be careful not to over mix the topping, or it will have a course textured foam on the top when baked. In a large mixing bowl, whisk the eggs just to break them up.  Whisk in the sugar, then the lemon juice and zest.

As soon as the base is baked, remove it from the oven and pour on the topping. Immediately return the pan to the oven and continue baking the squares for another 25-30 minutes, or until the topping is set and firm.

Cool on rack until completely cooled.

Dust with confectioners sugar and cut into squares.