{"id":567,"date":"2011-09-09T23:47:21","date_gmt":"2011-09-09T23:47:21","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=567"},"modified":"2011-09-09T23:50:05","modified_gmt":"2011-09-09T23:50:05","slug":"lemon-bars","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/lemon-bars","title":{"rendered":"Lemon Bars"},"content":{"rendered":"

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The air is full of a sweet and lemon smell as we bake some lemon bars for our guests today.\u00a0 I just love the flavor in these treats.\u00a0 Try making a batch for yourself today.<\/p>\n

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Crust<\/strong><\/p>\n

Nonstick vegetable spray for coating pan<\/p>\n

1 cup all-purpose flour<\/p>\n

1\/4\u00a0 cup confectioners’ sugar<\/p>\n

1\/2\u00a0 cup (1 stick) unsalted butter at room temperature<\/p>\n

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Filling<\/strong>
\n1 cup sugar<\/p>\n

1\/4\u00a0 cup all-purpose flour<\/p>\n

4 large eggs<\/p>\n

Zest and juice of 4 lemons (should make 1\/2 cup juice)<\/p>\n

1\/2\u00a0 teaspoon vanilla extract<\/p>\n

Confectioners’ sugar for coating<\/p>\n

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    \n
  1. To make the crust, lightly coat a 9 by 9 inch baking pan with nonstick vegetable spray.<\/li>\n
  2. In a mixing bowl or food processor, mix together the flour, sugar, and butter until it just forms into a dough. Lightly pat it over the bottom of the pan, making sure that it clings 1\/4 inch up the sides. With a fork, prick little holes in the dough. Refrigerate for 1 hour, until firm.<\/li>\n
  3. Set a rack in the middle of the oven and preheat to 375\u00b0F.\u00a0 Bake the crust for 15 minutes, until lightly tanned and set.<\/li>\n
  4. In the meantime, make the Filling: In a medium bowl, combine the sugar and flour. Beat in the eggs, then the lemon zest, juice, and vanilla.<\/li>\n
  5. Pour the filling over the crust and bake for 15 minutes, until set. Set the pan on a rack to cool. Lightly dust with confectioners’ sugar. Cut into 2-inch pieces.<\/li>\n<\/ol>\n\n
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      The air is full of a sweet and lemon smell as we bake some lemon bars for our guests today.\u00a0 I just love the flavor in these treats.\u00a0 Try making a batch for yourself today.     Crust Nonstick … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[203,234,19],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/567"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=567"}],"version-history":[{"count":3,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/567\/revisions"}],"predecessor-version":[{"id":570,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/567\/revisions\/570"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}