It's no secret around here that I have a huge sweet tooth, so when I came across a particularly delicious looking recipe for lemon bars on Pinterest it wasn't even a question of if I was going to make them, but rather when. One of Jesse's aunt made lemon bars for us this past summer and they were addictively good, I've been wanting to try them ever since.
As much as I avoid eating corn & corn products, there is one exception: shortbread. I grew up with my mother's shortbread recipe and have yet to come across a recipe that is as equally melt-in-your-mouth-delicious. That being said I usually don't make shortbread all that often, maybe once a year or so, making these an extra special treat around here.
These bars fall into the sweet\sour dessert category, but I would say they're more tart than a true sour with a very zingy pudding-y-custard like filling. Yum. They're so good that I may or may not have eaten an unnatural amount of them since I made them Sunday.
Adapted from LickTheBowlGood
(my recipe yields less, maybe half of the original. I substituted my mother's shortbread cookie recipe for the crust, and orange instead of lime).
1\2 cup corn starch
1\2 cup icing sugar
1 cup sifted flour
3\4 cup softened butter
4 large eggs at room temperature
1 1\2 cups granulated sugar
1 tbsp. finely grated lemon zest
1 tbsp. finely grated orange zest
1 cup freshly squeezed lemon\orange juice (I used 3 medium lemons and half a large orange)
3\4 to 1cup flour
Pre-heat Oven to 350 F. Lightly grease a 6x9 glass cake pan and line side\bottom with parchment paper (makes removal much easier).
For the crust: 1) Sift corn starch, icing sugar and flour together. 2) Blend in softened butter with spoon; mix until soft. 3) Press firmly and evenly into the bottom of the prepared pan. Chill until oven pre-heats 3) Bake for 10-15 minutes or until the edges are very lightly golden brown. Let cool on a wire rack. Leave the oven on, but reduce heat to 300 F (the original recipe does not call to do this, but the filling is composed mostly of egg, and a too hot oven will result in an over-cooked meringue-y texture on the edges).
For the filling: Whisk together eggs, sugar, lemon and orange zest, as well as the lemon\orange juice. Add the flour gradually, using the whisk to scrap the sides & bottom as you go. Pour over crust and bake for 30-45 minutes, until filling is set.
Let cool to room temperature & chill for 30 minutes before cutting into bars (reduces the crumbling tendency of the crust). Dust with confectioners (icing) sugar or top with whipped cream if you prefer. Store in the refrigerator (if they haven't already been devoured).