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Shaker Lemon Bars

114

These lush treats are wonderful on any dessert table.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, December/January 1999

Ingredients

  • 2 lemons, washed and dried
  • 2 cups plus 3/4 cup granulated sugar
  • 2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 4 large eggs, lightly beaten
  • Confectioners' sugar, for sifting

Directions

  1. Slice lemons as thinly as possible; remove seeds. Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container. Place in the refrigerator overnight.

  2. Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor. Process until mixture is crumbly and starts to hold together.

  3. Heat oven to 400 degrees. Line a 12-by-17-inch baking pan with parchment paper. Press dough evenly into the bottom and up the sides of the pan, making sure there are no holes. There should be at least 1/2-inch crust of dough going up the sides of the pan. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool completely, about 15 minutes

  4. Place lemon-sugar mixture and eggs in the bowl of a food processor. Process until lemon rinds are in 1/4- to 1/2-inch pieces, 30 to 40 seconds. Pour mixture over cookie crust. Bake until set, 15 to 20 minutes. Cool on a wire rack. Trim 1/2 inch around edges of pan. Cut into about 60 1 1/4-by-2-inch pieces. Sift confectioners' sugar over cookies.

Cook's Notes

Begin step one the day before you plan to bake these cookies.

Reviews Add a comment

  • suziqcu88460
    3 JUN, 2016
    Followed recipe a bit too closely.....overcooked....i know....all ovens are different.....I'd choose 375 degrees or lower and keep an eye on it. A lot of butter to waste....especially pasture fed butter from Ireland...ugh...oh well...what wasn't too well done was delicious!
    Reply
  • angebakes415
    10 NOV, 2013
    Strain the lemon-sugar mixture before combining with eggs otherwise the rinds make the bars too bitter.
    Reply
  • LRunyan
    19 DEC, 2012
    These are the best lemon bars -- bar none! You do need a mandoline to get the slices really thing. Cutting just isn't going to do it. I make these every Christmas.
    Reply
  • cookandtell
    17 NOV, 2012
    I sliced the lemons as thins as possible and let them sit overnight with the sugar and processed the heck out of them in the cuisinart and still had rather chewy tough flecks of rind in the final bars. Also it was super tart, could have used more sugar. My best bet is, it could have spent another 24hours in the fridge macerating with the sugar before being cooked. Given all the rave reviews here, I guess it depends on the kind of lemons you use.
    Reply
  • cookandtell
    17 NOV, 2012
    I sliced the lemons as thins as possible and let them sit overnight with the sugar and processed the heck out of them in the cuisinart and still had rather chewy tough flecks of rind in the final bars. Also it was super tart, could have used more sugar. My best bet is, it could have spent another 24hours in the fridge macerating with the sugar before being cooked. Given all the rave reviews here, I guess it depends on the kind of lemons you use.
    Reply
  • BTrixie
    8 JUN, 2012
    I actually cheated and did the lemon/sugar about 2 hours before I baked these and they turned out fine. I love this recipe! Will definitely make them again- I just need to reduce the sugar next time around!
    Reply
  • movimiento
    28 JAN, 2012
    I found all that lemon rind too overwhelming although it was a good twist on the usual lemon bars I make. I decided to just grate one of the peels of lemon and added walnuts to the crust which I did with all the time in lemon bars. I also cut out 1 whole cup of sugar! Much better!
    Reply
  • eva7g
    17 SEP, 2011
    amaziiiiing ... us and our friends LOVED it .. i used the pastry blender instead of the food processor to make the crust ...
    Reply
  • Jillr55
    24 JUL, 2011
    yes, a stick of butter is 1/2 cup.
    Reply
  • KarlaMonty
    23 JUL, 2011
    I'm Canadian...what measurement is a "stick of butter"...1/2 cup?
    Reply