Lemon bar recipe at Books-A-Million.

Does any one know how to make the lemon bars sold at Books-A-Million or
where to find the recipe? I called BAM headquarters about a recipe, which
they don't have but said they would add as a suggestion (OK).
I've made the Sunkist (or Sunkrist) lemon bars but can't get the same
firmness. I also don't know what type of crust BAM is using on top of their
bars.
Any suggestions would be helpful.
Thanks,
Brett
Reply to
Brett
Brett, I haven't had the bars you mentioned but the recipe below is fantastic. I made them 2 days before a family reunion, traveled across the country with them, brought back the only 1 remaining leftover bar and it still was still like fresh. Very lemony. Excellent recipe. Diane
Lemon Bars
Copyright, 1999 The Barefoot Contessa Cookbook
Show: Barefoot Contessa
20 squares or 40 triangles
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Reply to
LDL

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