Just had to share….these Lemon Bars are to die for! One of Byron’s favorite desserts is Lemon Bars. I have made many over the years- my personal take was that Lemon Bars are just way too sweet for my palette…..until I tasted these bars. There is actually a cheesecake layer on top that perfectly balances the tart lemon filling.
We had fun this morning taking the above picture- it was my Mom’s old fashion floral plate and was the perfect backdrop for these delicious bars.
- For Crust:
- 1½ cups flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cut into cubes
- For Lemon Filling:
- 4 eggs
- 1½ cups sugar
- 1 Tablespoon flour
- 1 Tablespoon lemon zest (from 2 large lemons)
- ½ cup fresh lemon juice
- For Cream Cheese Filling:
- 2- (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 eggs, lightly beaten
- Fresh raspberries for garnish
- Powdered sugar for garnish
- Make Crust: Preheat oven to 350. Lightly butter a 9 x 13-inch dish or pan. Whisk together flour, ½ cup powdered sugar and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Press mixture into bottom of prepared baking dish. Bake until edges are lightly browned . 15-18 minutes.
- Make Lemon Filling: Whisk together eggs, sugar, flour, zest and lemon juice in a bowl; pour over crust.
- Make Cream Cheese Filling: Beat cream cheese and sugar with a stand mixer or electric mixer on medium speed until smooth. Beat in eggs on low speed until creamy. Spoon mounds of mixture over lemon bars and then spread evenly with a spatula. (it won't completely cover lemon layer but will spread during baking)
- Bake until filling is set and edges are puffed. 30-35 minutes. Let cool on a wire rack 1 hour. Cover and chill at least 2 hours before cutting into bars. Garnish with raspberries and powdered sugar.
Our inn kitchen has been busy today- shown below is our sorbet chef Byron making Mango Sorbet as our intermezzo for tomorrow’s breakfast.