Makes: One 8” Pan
Total Time: 50 Minutes
| For the Crust— | | Toast; Set Aside 3 T.: | | 1/2 | cup sliced almonds |
Whisk Together; Cut in: | | 3/4 | cup all-purpose flour | | 1/3 | cup powdered sugar | | 1/2 | t. almond extract | | 1/4 | t. table salt | | | Remaining toasted almonds, finely chopped | | 6 | T. unsalted butter, chilled, cubed |
Sprinkle with; Bake: | | 3 | T. reserved toasted almonds |
For the Filling— | | Combine; Whisk in: | | 1 | cup sugar | | 1/4 | cup all-purpose flour | | 3 | eggs |
Add: | | 1/2 | cup fresh lemon juice (about 4 small or 2 large lemons) | | 2 | t. lemon zest, finely grated | | | Powdered sugar for dusting |
Garnish with: | | | Lemon slices and mint sprigs |
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These smooth, creamy lemon bars are super-easy to make——but you don't have to tell a soul! |
Preheat oven to 350°; line an 8" square baking pan with foil.
Toast almonds for the crust in a skillet over medium heat until lightly browned, 3–5 minutes. Set aside 3 T. to layer on the crust; chop the rest to mix into crust.
Whisk together flour, sugar, almond extract, salt, and chopped almonds. Cut in butter with a fork until mixture is dry and crumbly; press into prepared pan.
Sprinkle with reserved almonds, pressing them into the crust. Bake until edges are golden, 20–25 min.
Combine sugar and flour for the filling; whisk in the eggs.
Add lemon juice and zest. Pour over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18–20 min. Cool completely on rack. Remove from pan by lifting foil by the edges; remove foil and cut into squares. Dust with more powdered sugar.
Garnish with lemon slices, right, and mint sprigs.
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Simple Garnish:
Cut a slit through the “radius” of a lemon slice, center to edge. Twist ends in opposite directions. |
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