whole lemon bars

I have a thing for lemons in many forms but expressly in baked goods. Maybe it’s the convergence of sweet and tart that I love, or perhaps the bright color, but either way I am obsessed. And these lemon bars are the perfect example.

Not only are they delicious, but they were actually pretty easy to make. Granted, you need to have a food processor but doesn’t everyone who likes to eat lemon bars?

WHOLE LEMON BARS

from The Smitten Kitchen Cookbook

Crust

1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons unsalted butter

Filling

1 medium sized lemon
1 1/4 cups sugar
8 tablespoons unsalted butter
4 large eggs
2 tablespoons cornstarch
1/4 teaspoon salt

1. Preheat the oven to 350º and line an 8×8 pan with parchment

2. Make the crust. Blend the flout, sugar and salt together in the work bowl of a food processor. Add the butter and pulse until the mixture is powdery but if firmly pinched, it will hold its shape. Pout the crust into the lined parchment and press evenly into the pan. Poke with a fork and bake for 20 minutes.

3. Make the filling. Cut the lemon into slices and remove all seeds. If the white part is super thick, remove the skin and cut away the white part. Add the lemon slices into the food processor with the sugar and run the machine until the lemon is fully pureed. Add the butter and run until well mixed. Add salt, eggs  and cornstarch and pulse to combine. Pour the mixture into the crust and bake for 35 to 40 minutes or until the filling is set. It should jiggle slightly in the oven.

4. Let cool. Cut into squares or enjoy with a fork. Powdered sugar is optional.