One of the things I’ve liked about the pandemic (that list is super short), is that restaurants are sharing their recipes with us! That doesn’t make me any less likely to go there and buy their food once this is all over, but it is fun to know how they make their food so delicious. Like these amazing things: Brick & Tin’s Lemon Bars
WHAT YOU NEED
for the crust:
8 oz butter (two sticks – room temperature)
2 cup AP flour
1/2 cup powdered sugar
2 tsp vanilla
for the filling:
2 cups sugar
1 cup lemon juice
1/2 cup AP flour
WHAT YOU DO
Preheat oven to 350. Measure out crust incredients.
Grease and parchment line a 9 x 13 pan (B&T used a 10 x 13, but I didn’t have that)
Use mixer to cream room temp butter on low/medium.
Scrape down bowl and add powdered sugar and vanilla. Mix.
Scrap bowl and add flour.
Spread crust into pan and press down. (B&T says the crust would be crumbly – mine wasn’t, and it still turned out just fine).
Bake 20-25 mins (in 10 x 13, B&T suggests 12-15). Let cool.
While cooling, get started on the filling – use mixer on low for these steps.
Combine eggs with sugar. Mix, then add lemon juice.
Add flour and mix – it will be super runny.
Pour filling over crust.
Bake for 30 minutes, rotating every 15. ( I think I ended up baking it longer than 30 minutes – I kept mine in the oven until the jiggle was out of the filling).
Let cool & garnish with powered sugar. (Stick any leftovers in the fridge)
I love how bright and yellow these turned out, and also how thick! They were the most delicious lemon bars I’ve ever made!