Servings: 8
Cost: $3
Equipment
- 1 Tart pan
- 1 8 by 8 pan
Ingredients
Crust
- 1 cup Unbleached, all purpose flour
- 8 tbsp Unsalted butter at room temperature (1 stick)
- 1/4 cup Confectioners sugar
Filling
- 1 cup Granulated white sugar
- 2 Large eggs
- 2 tbsp Unbleached, all purpose flour
- 1/2 tsp Baking powder
- 3 tbsp Freshly squeezed lemon juice
- 1 tbsp Freshly grated lemon zest
Frosting
- 2 1/2 tbsp Unsalted butter at room temperature
- 1 1/2 cups Confectioners sugar
- 1 tbsp Lemon juice
- 1 tbsp Freshly grated lemon to sprinkle on top
Instructions
- Preheat oven to 350 degrees and place a rack in the center of your oven
- For the tart or bar crust - combine 8 tbsp of butter 1 cup of flour, and 1/4 cup of confectioners sugar with a fork or pastry blender (I prefer the latter) until the flour is absorbed into the butter in a course mixture. Take the mixture and put it into your bar or tart pan. Press it down to an even layer. I like to use a ramekin to press it down. Bake until the crust is a light brown. Watch it carefully after about ten minutes (it will take between 10 to 16/17 minutes).
- Make your filling by whisking together the eggs, granulated sugar, 2 tbsp of flour, baking powder, 3 tbsp of lemon juice and the lemon zest until combined. Pour over the partly baked crust and continue baking until the filling is firm, about 25 minutes or so. Let the tart or bars cobol completely before frosting. If freezing (and this recipe freezes really well), do not frost.
- For beat the frosting - beat 2 1/2 tbsp of butter with 1 1/2 cups of confectioners sugar until smooth. Add the lemon juice until the frosting is at a good spreading consistency.
- Spread icing over the bars once completely cooled (or if you freeze ahead of time, remove from freezer and let thaw). Sprinkle lemon zest on top. Let sit for at least an hour before cutting into squares or slices of tart. Enjoy!
Tried this recipe?Let us know how it was!