Limoncello Lemon Bars
WOW! I cannot believe it has been two years since my last post (or 2 years, 7 months, 22 days to be exact)! While absent on the Man About Food blog, I have definitely not been absent in the kitchen. Memories created around food are some of my fondest. I still have a love of creating a dish/dessert from scratch and having my family and friends absolutely love it!
Speaking of, my mom and I were talking a couple of weeks ago and I found out that she likes Lemon Bars. Really?! The woman who absolutely loathes the flavor of lemons likes lemon bars? Well, that was all of the inspiration that I needed--introducing my Limoncello Lemon Bars (inspired by the Barefoot Contessa's recipe). They are the perfect combination of tart and sweet. I hope that y'all enjoy!
Speaking of, my mom and I were talking a couple of weeks ago and I found out that she likes Lemon Bars. Really?! The woman who absolutely loathes the flavor of lemons likes lemon bars? Well, that was all of the inspiration that I needed--introducing my Limoncello Lemon Bars (inspired by the Barefoot Contessa's recipe). They are the perfect combination of tart and sweet. I hope that y'all enjoy!
Limoncello Lemon Bars
Makes 20 Squares or 40 Triangles
Ingredients:
For the crust:- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ cup granulated sugar
- 1/8 teaspoon kosher salt
- 1½ teaspoons vanilla extract
- 1 cup unsalted butter
For the lemon filling:
- 3 cups granulated sugar
- 1 cup all-purpose flour
- 6 large eggs at room temperature
- 3/4 cup freshly squeezed lemon juice
- 1/4 cup Limoncello liqueur
- 2 tablespoons grated lemon zest (4 to 6 lemons)
Instructions:
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- To make the crust, whisk together the flour, cornstarch, sugar, vanilla exstract and salt in a large mixing bowl. Cube the butter into smaller pieces and add to the flour mixture. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer. Chill for 5 in the freezer.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Keep oven temperature at 350°F.
- To make the lemon filling, whisk together the granulated sugar and flour in a large mixing bowl. Next, add in the eggs, lemon juice, Limoncello and lemon zest and mix until fully combined. Pour the lemon filling over the crust and return to the oven.
- Bake at 350°F for 25 to 30 minutes or until the lemon filling is set (begin checking at 20 minute baking mark). Remove from the oven and transfer to a wire rack to cool for 1 hour, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
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