Wednesday, February 25, 2015

Lemon Poppy Seed Bars

I love lemon bars and this recipe comes from Dede Wilson.  However, I did make some changes.  I added poppy seeds, cut back on sugar and a little extra flour. Her original recipe was awesome, but I just prefer a little less sugar and a slightly thicker lemon filling.  Try hers, try mine it's all good.  Lemon Heaven!
Lemon Poppy Seed Bars
Adapted from: Pastry Chef Dede Wilson

    1 stick unsalted butter, melted
    3 tablespoons sugar
    Pinch Salt
    1 ¼ cups flour
    1 Tablespoon poppy seeds
    1 cups sugar
    3 ½ tablespoons all-purpose flour
    2/3 cup freshly squeezed lemon juice
    3 room temperature eggs
  1. Preheat oven to 350°F. Position rack in center of oven.
  2. Line an 8-inch square pan with aluminum foil and coat foil with nonstick spray; set aside.
  3. For the Crust: Whisk together the melted butter, sugar, poppy seeds and salt in a medium bowl. Stir in flour just until combined. Pat into prepared pan in an even layer.
  4. Bake for about 20 to 25 minutes or very light brown all over the crust.
  5. For the Filling: Best to do this while crust is baking.
  6. Whisk together the sugar and flour in a clean bowl, then whisk in the lemon juice.
  7. Whisk in the eggs one at a time until combined. When the crust is done, turn the oven down to 325°F, pour filling over crust and bake for about 18 to 22 minutes or until set. Cool pan on rack.
  8. Bars are easier to cut if chilled for at least an hour.
  9. To cut, first lift edges of foil to bring the bars up and out of the pan.
  10. Peel foil down to expose sides of bars. Cut into 16 squares.
  11. Bars are ready to serve or store refrigerated in airtight container in single layers for up to 4 days.

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