This is a simple dessert recipe that always gets a warm reception. You can make them ahead of time and dust with confectioner’s sugar right before serving. Courtesy of the elfCafé.
For the crust:
8 oz Butter, unsalted, melted
1/2 cup Sugar, granulated
2 tsp Vanilla Extract
1/2 tsp Boyajian lemon oil or lemon rind
1 1/2 tsp Sea salt, fine
2 1/2 cups Flour, un-bleached all purpose
For the filling:
2 1/2 cups Sugar, granulated
8 tbsp Flour, un-bleached all purpose
1 tsp Salt
6 Eggs
1 cup Lemon juice, freshly squeezed
Confectioner’s sugar for dusting
Preheat oven to 350 degrees F. Grease 10 x 14 x 2 inch baking pan and line with parchment paper, enough to allow paper to hang over opposite ends of pan.
For crust:
In medium bowl, stir butter, lemon oil, sugar, vanilla and salt together until well blended. Add the flour and stir until it is just incorporated. Press the mixture into the bottom of the pan. Use a rubber spatula to pat down and distribute mixture evenly. Bake for 16 -18 minutes, until crust is golden brown.
For the filling: In a medium bowl, whisk sugar, flour and salt together until thoroughly combined. Add eggs and lemon juice and whisk until completely mixed.
When the crust is done, remove from oven and pour in the filling mix on top. Reduce oven to 300 degrees F and bake for 20 – 25 minutes, until the filling looks puffy on top and the center no longer jiggles. Put pan on baking rack until it comes to room temperature, loosely cover with plastic wrap, then refrigerate pan for at least 3 hours.
Remove pan from refrigerator. The edges of the cake should have separated slightly from the pan sides. Lift the ends of the parchment paper and place entire cake on carving board.
Cut into bars and sprinkle tops with confectioner’s sugar. Serve chilled.
Makes 16 Bars
