SANDRA'S LUSCIOUS LEMON CHIFFON BARS

A delightful treat that's very
fun to make, and
more exciting to eat...

Yields: (36 bars)
Prep: 15 mins. |
Bake: 50 mins. |
Stand: 1 hr. to cool

Posted by Sandra

INGREDIENTS

***Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

***Filling
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
Pinch of fine-grained kosher salt
1 teaspoon baking powder
¼ cup freshly squeezed lemon juice
½ teaspoon vanilla extract

***Glaze
1 cup confectioners' sugar
2 to 3 tablespoons freshly squeezed lemon juice

***Garnish
1 teaspoon freshly grated lemon zest

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking pan with foil so it overlaps ends (for handles to easily remove bars later on), and smooth out any creases. Set aside a baking rack for cooling bars later on as well.

Sift the crust flour and powdered sugar through a sieve into a large mixing bowl. Add the remaining crust ingredients and mix with a hand mixer on low speed until crumbly. Press mixture evenly in bottom of baking pan (I use the flat bottom of a measuring cup to more evenly compress it). Bake for 25 minutes, just until crust is a light golden brown around its edges.

Meanwhile, wash the beaters and large bowl. Once cleaned, began making the filling by adding the eggs and beat until foamy. Sift the sugar, flour, and baking powder into same bowl, and beat until well blended. Add the lemon juice, and vanilla, and then continue beating until filling is light and fluffy.

Remove par-baked crust from oven, and pour filling evenly over it. Return to oven and continue baking for 25 minutes longer, until filling is light golden brown. Place baking pan on cooling rack, and let bars completely cool for 1 hour.

In a medium bowl, prepare glaze by sifting the powdered sugar through a sieve into a small bowl, and began by adding only 1 tablespoon of lemon juice and beat until smooth. Check consistency of glaze, adding a bit more lemon juice at a time until desired drizzling thinness is achieved (it should not be thick like a frosting). Evenly drizzle glaze over bars in pan, and then sprinkle top with 1 teaspoon of lemon zest. Remove from pan onto clean cutting board and release foil from bottom, and then cut into 36 (1-1/2”) bars. - Enjoy!


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Tip: This recipe in total takes about 2 lemons to provide sufficient juicing and zesting quantities ;-) Also, for a prettier presentation I trim the edges off first at times, and then cut into bars.