Whole Lemon Bar
When life gives you lemons…make lemon bars! These lemon bars require no juicing; just put the whole lemon in and don’t forget the sugar. They’re perfect for a party or any other time you’re looking for that bright lift that only citrus can give.
- 8 tablespoons unsalted butter
- ¼ cup sugar
- 1 cup flour
- ¼ teaspoon salt
- Lemon Filling
- 1 lemon
- 1 cup sugar
- 4 tablespoons unsalted butter, cut into chunks
- 3 eggs
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- Grease and line an 8-inch square pan with parchment paper and set aside.
- Beat the butter and sugar in a mixer until light and fluffy. Add the flour and salt to the butter mixture and mix until just combined (do this in two batches, scraping down the sides each time).
- Dump the dough into the baking pan and press down to make sure it comes up the sides of the pan, about ½-inch, for an edge.
- Preheat the oven to 350 degrees and chill the dough in the fridge while the oven preheats. Once it’s ready, bake the dough for 15 to 20 minutes, until golden brown. Place on a cooling rack, and keep the oven on.
- For the filling, cut the lemon in half and slice into thin slices (be sure to remove any seeds). Put the lemon slices, sugar and butter into a food processor and process until you have a smooth puree. Add the eggs, cornstarch and salt, and pulse to combine.
- Pour the filling into the crust and bake for 25 to 30 minutes, until set and light brown on top. You will know it is done by bumping the pan and seeing only a slight jiggle. Remove from oven and cool on rack. Then cut into squares and serve.