The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, April 25, 2010

Lemon Lust Bars

            When I was in high school, I worked at the most magical bakery on earth. The Disneyworld of bakeries, called Ragueneau. It was named after the baker in Cyrano de Bergerac for those literature fans out there. Ragueneau was a meeting place for friends, families, and the go-to coffee shop for workers in the area. There were two things it was famous for: pizza and the desserts. There were Rocky Road bars, brownies, chocolate peanut-butter squares, raspberry turnovers, and my personal favourite: lemon lust bars. 
            I haven't been able to find a duplicate since the bakery closed several years ago, though this one is quite close. It makes a good-sized batch, so its perfect for entertaining or family gatherings. Be careful not to overcook the filling - it will settle and continue to solidify after it comes out of the oven.
            If anyone has a better recipe, please send it my way!! I'm looking for one with a slightly 'gooier' filling, and a coconut top. Thanks! 

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • Filling:
  • 4 eggs
  • 1 1/2 cups white sugar
  • 4 tablespoons all-purpose flour
  • 3 lemons, juiced (about 2/3 cup)
  • Powdered sugar, for dusting.

  • Directions:
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, blend together softened butter, 2 cups flour, 1/2 cup sugar and salt. Press into the bottom of an ungreased 9x13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool, be careful not to overbake filling. When completely cool (3 hours) dust with icing sugar. Bars keep 3 days. Serves 16+.

Adapted from

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