I had debated for some time (I had 12 weeks of failed delivery attempts to contemplate) on how to christen the new Stove. I had been unsure if I should make an old standby, try something ridiculously complicated or what. Buggie suggested it be a new recipe because then I would always remember the first time I made it.  I loved that idea, so a new recipe it was…but what?  Cake? Cookies? Tart?  Since the family was coming to celebrate the arrival of the Stove and my mama loves lemon, I decided on lemon bars. A nice summery treat that would be new to me.  Excellent.

After much research and with time ticking down, I settled on Ina Garten’s recipe from the Food Network because it came overwhelmingly recommended. This is always the hard part for me, picking a recipe…seems I can never pick one and always end up “tweaking” and “merging”. Not this time. I basically ran out of time and ran it “as is” and oh am I glad I did. These bars are tre delicious.  Even if my presentation is lacking (make sure to let the bars cool completely before cutting).  The crust is a perfect soft-ish cookie that complements the lemon. The lemon is intense and flavorful with a nice, creamy consistency. And we like things sour so I skipped the dusted powdered sugar on top.

Yummy

INGREDIENTS
For the crust:
~1/2 pound unsalted butter, room temperature
~1/2 cup granulated sugar
~2 cups flour
~1/8 tsp salt

For the filling:
~6 extra large eggs, room temperature (though I used large eggs and it was fine)
~3 cups granulated sugar
~2 tbs grated lemon zest (4-6 lemons)
~1 cup fresh lemon juice
~1 cup flour
~Confectioner’s sugar, for dusting (optional)

DIRECTIONS:
Preheat oven to 350 degrees.

For the crust, cream the butter and sugar until light and creamy. A stand mixer with a paddle attachment works best. Combine flour and salt, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough and with floured hands press it into a 9 by 13 by 12-inch baking sheet, building up  a 1/2-inch edge on all sides. Chill.

Bake the crust for 12 to 20 minutes until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  It will come out less lumpy if the lemon juice is slowly added to the flour though lumps will not affect the final product!  Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature (though they are better cold).

Cut and dust with confectioner’s sugar.

* I promise to take better photos of the end products from now on. I was just so excited to have a baked good in my house that all I snapped was the crappy one above. Though I do have this one of the crust, I was also so excited about the perfect browning my the new Stove was producing. I mean seriously.  That is twice baked people!  Not a dark spot to be had. Le sigh.