I quietly keep repeating the phrase..."April showers bring May flowers" trying to convince myself that there will be a wonderful reward for all this rain, but frankly I'm kind of tired of it. After a week of beautiful sunny days viewed from my window at work...I want a sunny weekend! I guess Mother Nature has other plans. And so must I. So...I baked up some sun in my kitchen. Sweet, tart, buttery, and flaky, these are truly a mouthful of spring.For the Crust
1/2 pound unsalted butter
1/2 cup granulated sugar
2 cups all-purpose flour
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting
1/2 pound unsalted butter
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. kosher salt
For the Filling6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and sale and, 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 with floured hands and press it into a 9 x 13 x 2 inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15-20 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. Pour over the crust and bake for 30-35 minutes, until the filling is set. let cool to room temperature.
Cut into bars or triangles and dust with confectioners' sugar.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and sale and, 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 with floured hands and press it into a 9 x 13 x 2 inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15-20 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. Pour over the crust and bake for 30-35 minutes, until the filling is set. let cool to room temperature.
Cut into bars or triangles and dust with confectioners' sugar.
Compliments of The Barefoot Contessa Parties!
