Lemon Bars
- 4 oz. (8 Tbs.) unsalted butter, at room temperature
- 2 Tbs. granulated sugar
- 1 Tbs. confectioners' sugar
- 1/2 tsp. vanilla extract
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 2-1/2 oz. (2/3 cup) cake flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup fresh lemon juice (from 4 to 6 lemons)
- 2 oz. (4 Tbs.) unsalted butter, cut into 2 pieces
- 2 Tbs. heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (2 1/4 oz.)
- Baking powder (1/4 tsp.)
- Cake flour (2 1/2 oz.)
- Confectioners' sugar (1 Tbs.)
- Granulated sugar (18 Tbs.)
- Salt (1/2 tsp.)
- Vanilla (3/4 tsp.)
- Drinks
- Lemon juice, fresh (1 cup)
- Dairy
- 2 oz. (4 tbs.) unsalted butter, unsalted (2 cut into pieces)
- Butter, unsalted (4 oz.)
- Heavy cream (2 Tbs.)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (4)
Preparation
Read recipe preparation on finecooking.com
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Published February 1, 2002 (11 years ago).
1 person saved this recipe.
