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–+ servings

Zia Ida's Lemon Bars

The coconut is optional. If you like your lemon bars less tart, use 5 tablespoons of lemon juice. After zesting the lemons for the crust and the lemon topping, squeeze the juice and strain well. You may need juice from an additional lemon.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 12 hours 55 minutes
Servings: 20 bars
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 lemon zest only
  • 1 cup butter
Topping
  • 4 large eggs
  • 2 cups sugar
  • Pinch salt
  • 1 lemon zest only
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 9 tablespoons fresh lemon juice strained well to remove all pulp (½ cup plus 1 tablespoon)
  • 3/4 cup sweetened flaked coconut optional
  • Powdered sugar to dust

Method
 

Crust
  1. Butter a 9" x 13" pan.
  2. Line the buttered pan with buttered parchment, allowing the parchment to overhang the sides of the pan a few inches in all directions.
  3. Pulse flour, sugar and zest in food processor until combined.
  5. Add cold butter, cut in small cubes. Briefly pulse until mixture forms coarse crumbs.
  6. Press the crust mixture into the prepared pan.
  8. Bake at 350°F for 20 minutes until lightly brown.
Topping
  1. As soon as the crust is out of the oven, make the topping.
  2. Whisk the eggs to combine.
  3. Whisk in sugar, salt and lemon zest until light yellow.
  5. Whisk in flour and baking powder.
  7. Add strained lemon juice and mix well.
  8. Pour over the warm crust.
  9. Sprinkle with coconut, if using.
  10. Bake at 350°F for 20-25 minutes, until golden brown.
  11. Cool on a rack to room temperature.
  12. Cover the baking pan and refrigerate overnight or until cold and firm.
  13. Using the edges of the parchment, remove the cooled pastry from the pan.
  14. Cut into squares. Dust with powdered sugar just before serving.

Notes

Copyright © 2018 by Villa Sentieri, LLC. All rights reserved.

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