Linda West , Glendale
Dear Linda: It's easy to fall in love with the lemon bars at Joan's on Third -- all lined up in the glass bakery case, prettily dusted with sugar. A recipe for lemon bars with the right balance of tart and sweet isn't so easy to come by. But these are both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust.
Joan's on Third's lemon bars
Total time: 45 minutes, plus cooling time for the crust
Servings: Makes 9 bars
Note: Adapted from Joan's on Third.
1/2 cup (1 stick) butter, melted
1 cup plus 2 tablespoons flour, divided
1/2 cup powdered sugar, plus more for dusting the bars
1 cup granulated sugar
1/2 teaspoon baking powder
5 tablespoons fresh lemon juice
2 eggs, slightly beaten
1. Heat the oven to 350 degrees. In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan and bake just until lightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.
2. In a medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until it's set, 20 to 25 minutes. Remove and cool the tart on a wire rack.
3. When cooled, dust lightly with additional powdered sugar and cut into bars. The lemon bars will keep for 1 week, refrigerated.
Each serving: 277 calories; 3 grams protein; 42 grams carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 74 mg. cholesterol; 44 mg. sodium.