{"id":2367,"date":"2013-01-26T22:27:11","date_gmt":"2013-01-27T03:27:11","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2367"},"modified":"2013-01-26T22:27:11","modified_gmt":"2013-01-27T03:27:11","slug":"lemon-bars","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2367","title":{"rendered":"Lemon Bars"},"content":{"rendered":"

My family loves lemons , we love lemon meringue pie , we like lemon rice soup and we like lemon bars . Well , my husband’s favorite dessert is lemon meringue pie , i think i’ve posted an entry for that a while back ago . I need to make more , once lemon season is here .<\/p>\n

Now , let’s talk about lemon bars , i never made lemon bars before this . But i did buy store bought lemon bars mix , it was super easy and they were alright . Suddenly , few days ago i ran across a recipe for homemade lemon bars . Hey .. why not trying it ? It happened to be a recipe from the Barefoot Contessa lady , i owned 90% of her books , i believe the only book i didn’t have was her very first book . So , after reading so many reviews , i wasn’t sure if i should try it . But .. curiosity got me , i usually never had a bad experience from her cook book . Well except for her latest Fool Proof book .. that’s another story .<\/p>\n

But true , i never had a bad experience with her recipes , so i decided still to go along with it . I bought 12 lemons , small lemons from the store , i prefer small ones , because for some reason they’re easier to peel to get the zest and also they have more juice , easier to squeeze . Still 12 lemons weren’t enough to make 1 full cup of fresh lemon juice , luckily , i had 4 extra lemons in the fridge , and there it went i used 2 extra ones , to make 1 full cup .<\/p>\n

Another thing that some of the reviewers complained about the filling tasted so gummy .. or smell so eggy .. because of the large amount of eggs in the recipe . I don’t really understand what gummy means here , is it like gummi bears ? LOL .. i guess . But about the egg smell , there is a reason why we needed lemon zest in the recipe for the filling , if you skip the zest , you probably will notice a strong smell of the eggs , which some people don’t really like .<\/p>\n

Anyway , my Lemon Bars turned out great .. the filling turned out really good , almost like a lemon meringue pie ..<\/p>\n

\"lemon<\/a><\/p>\n

Direction :<\/p>\n

For the crust :<\/p>\n

2 sticks of unsalted butter<\/p>\n

pinch of salt<\/p>\n

1\/2 cup of sugar<\/p>\n

2 cups of flour<\/p>\n

In a mixer , cream the butter and sugar until light and fluffy . Then add salt and flour into the mixture slowly . until just combined . Remove from the bowl , spread on a baking dish 9×13 , using your hands and fingers press down the dough and spread all over evenly . Chill in the fridge .<\/p>\n

For the filing<\/p>\n

7 large eggs<\/p>\n

2 cups of sugar<\/p>\n

2 tbsp. of lemon zests<\/p>\n

1 cup of fresh lemon juice<\/p>\n

1 cup of flour<\/p>\n

Bake the crust after chilling , at 350 F , for about 20 minutes . Take it out and them let it cool slightly . While it’s cooling , keep the oven on , start making the filling .<\/p>\n

In a large bowl , whisk eggs , sugar , lemon zest and flour until it’s combined . Make sure there is no lumps , but chances are you will find LOTS of lumps . Once they’re all combined , use a strainer , pour the mixture into another bowl , pressing down any lumps you see , and you should have a really nice smooth filling now . Immediately pour into the crust , and immediately bake in the oven for 30 minutes or so . Once it’s done , let it come to room temperature before slicing them , and sprinkle with some powdered sugar if you’d like .<\/p>\n","protected":false},"excerpt":{"rendered":"

how to make lemon bars with perfect tartness <\/p>\n","protected":false},"author":16,"featured_media":2368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2367"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions"}],"predecessor-version":[{"id":2370,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2367\/revisions\/2370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2368"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}