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susan s perfect lemon bars


this recipe is from a cook's illustrated article by susan logozzo about perfecting the lemon bar. note: the lemon filling must be added to a warm crust. the 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. if not, make the filling first and stir to blend just before pouring it onto the crust. prep time includes 30 minute chilling time for crust.


# # # # # # # # # # # # # # # # # # #


  1. Adjust oven rack to middle position and heat oven to 350f
  2. Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper
  3. Dot parchment paper with butter
  4. Then lay a second sheet of parchment crosswise over the first one
  5. Allowing the ends to extend over the top edge of the pan by about 1 inch
  6. "to mix crust in food processor: in a food processor
  7. Fitted with steel blade
  8. Pulse together the flour
  9. Confectioners sugar
  10. Cornstarch and salt to mix well"
  11. Add 12 tablespoons butter and process to blend
  12. Then pulse until mixture is a pale yellow color and resembles a coarse meal
  13. "to mix crust by hand: mix flour
  14. Confectioners sugar
  15. Cornstarch and salt together in a medium bowl"
  16. Freeze butter and grate it on the large holes of a box grater into the flour mixture
  17. Toss butter pieces to coat
  18. Rub coated butter pieces between your fingers for a minute
  19. Until flour turns pale yellow and coarse
  20. Sprinkle crust mixture into parchment lined pan
  21. Using both hands
  22. Firmly press mixture into an even
  23. 1 / 4" layer over the entire pan bottom and about 1 / 2" up the sides
  24. Refrigerate for about 30 minutes
  25. Remove chilled crust and bake at 350f for about 20 minutes
  26. Or until golden brown
  27. Filling: prepare filling while crust is baking
  28. In a medium bowl
  29. Whisk eggs
  30. Sugar and flour
  31. Stir in lemon zest
  32. Juice
  33. Milk and salt
  34. Stirring to blend well
  35. Remove crust from oven
  36. And reduce oven temperature to 325f
  37. Stir filling mixture to reblend and pour over warm crust
  38. Return bars to oven and bake about 20 minutes
  39. Or until filling feels firm when lightly touched
  40. Remove from oven and place pan on wire rack to cool until almost room temperature
  41. Grasp the edges of the lengthwise parchment paper and lift the lemon bars out of the pan and onto a cutting board or counter
  42. Carefully peel the paper down from the sides and using a pizza cutter or knife
  43. Slice them into serving size bars
  44. Wiping pizza cutter

Step 25

Total Time in Minute 90

Ingredients Count 11

cooking susan s perfect lemon bars

See More Relate Photo


All-purpose flour

"confectioners sugar"



Sweet unsalted butter



Granulated sugar


Fresh lemon juice

Whole milk

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