Page 67 - Baking

LEMON CHESS BARS

MAKES ABOUT 12

Crust: 1. Preheat oven to 350°. Spray a 12x8-inch baking pan with baking spray
1¼ cups all-purpose flour with flour. Line pan with parchment paper, letting excess extend over
¼ cup confectioners’ sugar sides of pan.
½ teaspoon salt
½ cup cold unsalted butter, cubed 2. For crust: In a large bowl, whisk together flour, confectioners’ sugar,
and salt. Using a pastry blender, cut in cold butter until mixture is crumbly.
Filling: Firmly press mixture into bottom of prepared pan.
3 cups granulated sugar
2 cups whole buttermilk 3. Bake until golden brown, 20 to 25 minutes.
½ cup unsalted butter, melted
6 large eggs 4. For filling: In a large bowl, whisk together granulated sugar, buttermilk,
4 teaspoons lemon zest melted butter, eggs, lemon zest and juice, cornmeal, flour, and vanilla until
6 tablespoons fresh lemon juice smooth. Pour filling into prepared crust.
¼ cup plain yellow cornmeal
2 tablespoons all-purpose flour 5. Bake until set, 30 to 40 minutes. Let cool completely. Using excess
2 teaspoons vanilla extract parchment as handles, remove from pan, and cut into squares. Garnish
with confectioners’ sugar, if desired.
Garnish: confectioners’ sugar

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