Pour mixture over crumb crust in baking dish and spread into an even layer. Remove from oven and allow to cool to room temperature, refrigerate an hour, then remove and cut into squares
In the top of a double boiler (or a large metal bowl over a pot of simmering water) whisk together the whole eggs, yolks, lemon juice and granulated sugar until sugar dissolves
Crust. I started sifting through my cookbooks and these lemon bars from Smitten Kitchen Cookbook by Deb Perelman (the original not the new cookbook) jumped out at me
Some recipes require you to make a lemon custard over a double boiler and strain it. This is the ultimate in refreshing and light desserts… creamy lemonsquares made all from scratch with a buttery shortbread crust, and tangy and bright lemon filling
On the other hand, the taste of lemon is also very subtle and could be further enhanced by increasing the amount of lemon zest in the crust and filling and/or, as I eventually decided upon, adding a fresh and tangy lemon curd glaze on top (with thanks to Coles for the recipe)
You can even double the recipe and freeze a pan for up to one month. These lemon bars have a buttery crust that is like shortbread with a rich lemon custard filling that’s topped with a sweet lemon glaze
and I now make double quantities, so that there is one pot to eat. spread on hot toasted English muffins, as a cake filling for sponge cakes, as a filling for small pastry shells, as a filling for Graham Cracker pie crusts, mixed with cream and frozen, stirred into Greek yogurt
This dough does not really double in volume, but it should look “puffy” after about an hour or so. Torcetti/ Torchettini taste even better when they’re flavoured with lime/ lemon zest or anise
Pour the lemon mixture over the hot crust. First you make the crust. Lemon Bars are one of my all-time favorite sweet treats, so when I saw a recipe for Low Fat Lemon Bars in the Weight Watchers New Complete Cookbook, I knew I wanted to try them
(You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course)
