Eat Well, Live Happy: Lemon Buttermilk Bars

I've had two lemon bar recipes that I've been wanting to try and finally made one today. This was a recipe that I found on Williams-Sonoma's website. I decided to try this one first instead of Paula Deen's recipe because it made a smaller batch, although I could have just made half of her recipe and put it in an 8x8 pan. I will have to try hers another day. If you like lemon bars, I would recommend trying a recipe rather than making them from a box mix. They are so easy to make and taste a lot better homemade!

The crust took no time to mix. I sifted all of the flour used in this recipe just to make sure I wouldn't have any lumps. I used a spatula to spread the crust in the pan first, and then evened it out with my fingers. While the crust was baking, I made the filling.

I never have buttermilk on hand so I substituted a vinegar/milk mixture that I made - 1 1/2 teaspoons vinegar and the rest of the 1/2 cup measuring cup filled with milk. After letting the dish cool, I cut them into 16 small bars and sprinkled confectioners' sugar on top. It was that simple!

If you like lemon desserts, you will love this recipe!

Lemon Buttermilk Bars

Recipe courtesy “Williams-Sonoma Food Made Fast: Baking” Cookbook

Buttermilk adds a pleasing tang to these dessert bars, which derive their lemony taste from grated lemon zest and fresh juice.

6 Tablespoons (¾ stick) unsalted butter, at room temperature

¼ cup plus 2/3 cup granulated sugar

2/3 cup plus 2 Tablespoons all-purpose flour, sifted

1/8 teaspoon salt

2 eggs

1 Tablespoon finely grated lemon zest

1/3 cup fresh lemon juice

½ cup buttermilk

Confectioners’ sugar for dusting

Mix the dough and bake the crust
Preheat an oven to 350°. Butter the bottom and sides of an 8-inch square baking pan.

In a large bowl, using an electric mixer, beat together the butter and the ¼ cup granulated sugar on medium speed until creamy. Reduce the speed to low, add the 2/3 cup flour and the salt and beat until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15 to 18 minutes.

Make the filling
Meanwhile, in a large bowl, using an electric mixer, beat the eggs and the remaining 2/3 cup granulated sugar on medium speed until blended. Add the remaining 2 tablespoons flour, the lemon zest, lemon juice and buttermilk and beat until smooth. Pour the filling over the baked crust, spreading evenly.

Bake the filling
Bake until the top of the filling is set and barely browned at the edges, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely. Cut into 8 bars, dust with confectioners’ sugar shaken through a sieve and serve.

Makes 8 bars.

NOTE: If you do not have buttermilk, pour 1½ teaspoons white vinegar or lemon juice into a ½ cup measuring cup and then fill the remainder of the cup with milk. Let sit 5 minutes.