Whole Lemon Bars

These lemon bars taught me a little thing about trusting people who know what they're doing.  David Lebovitz is good at what he does and knows just a thing or two about baking (and ice cream!), however, when this recipe said to put an entire lemon, rind and all, into a blender I was just a little concerned.  Who could ever imagine that it would all blend into a creamy and tart filling with just enough lemon and no crazy chunks to speak of?  So from here on out I will listen to you, David Lebovitz, and trust that when it comes to incredible lemon bars you are the man.

Whole Lemon Bars

from David Lebovitz

Crust

1 c. flour

1/4 c. sugar

1/4 tsp. salt

8 tbl. melted butter

1/2 tsp. vanilla extract

Topping

1 lemon

1 c. sugar

3 tbl. lemon juice

3 large eggs, room temperature

4 tsp. corn starch

1/4 tsp. salt

3 tbl. melted butter

Preheat oven to 350 degrees.

Fit an 8 inch square pan smoothly with foil, set aside.  In a bowl mix all the ingredients for the crust and stir until combined.  Put into the foil covered pan and smooth with your fingers until the crust is even.  Bake for 25 minutes or until golden brown.

For the filling: cut the lemon in half and remove the seeds, then cut into cubes and put into blender along with the sugar and lemon juice.  Blend until the lemon is broken up then add the eggs, corn starch, salt, and melted butter; blend until combined.

When the crust is ready pull out of the oven and pour the lemon mixture over the hot crust.  Bake for 25 minutes or until the filling is barely set.  Cool completely then serve with powdered sugar on top.

-D