Recipe: Classic Lemon Bars

I'm going to a themed dinner party tonight, but when I say themed, I don't mean costume-themed like "Luau" or "Toga" (although I do love me a costume party), I mean food category-themed. We've had several of these dinners already where the theme has been "fig," "pumpkin," "cranberry" and "nuts." Each dinner I've been hugely impressed with everyone's dish. These friends of mine know how to cook! Tonight's theme, as you may have already guessed, is "lemon!" The only rules are that the host has to choose the theme (mine was "nuts," mostly for the jokes) and each person has to sign up for a dish. Since I like taking the easy road sometimes <often>, I snagged the dessert dish spot this time. I can't help it guys. I have a dessert blog for Pete's sake!

I believe this theme was meant to be because my awesome neighbors emailed me about having an abundance of lemons to give away. BOOM. After telling them that this was perfect timing, for I was about to go lemon shopping, the lovely wife told me I must promise her, that as long as they have lemons on their tree, I will never buy another one again. I mean. I kinda have the best neighbors, guys. Don't be jeals.

For my lemon dessert, I knew I wanted to give Lemon Bars another go. I've made them once before and they turned out piss poor. The bloody filling never set! Boo Radley. My girl Amy passed along her go-to recipe which is by the fabulous Barefoot Contessa.

Classic Lemon Bars
Yield: 20 squares or 40 triangles
Recipe from

For the crust: (Pro Tip: thick crust fans should double this, I'll def go double next time)
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (3 to 4 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

1.  Preheat the oven to 350 degrees F.
2.  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 salt 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 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3.  Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
4.  For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
5.  Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

Pro tips:
• If your eggs aren't at room temperature, place them in luke warm water for 15 mins
• If your butter isn't at room temperature, pop it in the microwave for 10 seconds, flip it 180º, microwave for another 8 seconds. Every microwave is different so this may be trial and error. I've over melted MANY a stick.

Lemon Bar crime scene