Carla Hall's Triple Lemon Bars

By barbaran

Ingredients

• For the Shortbread Crust:
• 2 sticks Unsalted Butter (softened)
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 Lemon (zest; reserving juice for filling)
• 2 cups All-Purpose Flour
• 1/2 teaspoon Salt
• For the Filling:
• 7 large Eggs
• 3 1/4 cups Granulated Sugar
• 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Confectioner's Sugar (plus reserved zest for dusting)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 sticks Unsalted Butter (softened)
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 Lemon (zest; reserving juice for filling)

instructions For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.

step 2

ingredients 2 cups All-Purpose Flour
1/2 teaspoon Salt

instructions Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.

step 3

ingredients

instructions Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.

step 4

ingredients

instructions Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack

step 5

ingredients 7 large Eggs
3 1/4 cups Granulated Sugar
1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)

instructions For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.

step 6

ingredients 1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

instructions In a medium bowl, whisk together the flour, baking powder and salt.

step 7

ingredients

instructions Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set.

step 8

ingredients

instructions Remove and allow to cool on the wire rack.

step 9

ingredients

instructions Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.

step 10

ingredients 1 cup Confectioner's Sugar (plus reserved zest for dusting)

instructions To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.

print recipe