Adapted from an Ina Garten Recipe in The Barefoot Contessa
I adore lemon desserts. Lemon tarts, lemon mousse, lemon scented shortbread, well, you get the idea. My daughter asked me if I had even made lemon bars. I had but the recipe was too long and complicated and I wanted something simpler. These are just scrumptious. I came across an easy, quick recipe in one of Ina Garten's books and adapted it slightly. The principal difference is that I have used less sugar in both the crust and filling, less flour in the filling, and added lemon zest and pistachios to the crust. They keep really well, and are just about perfect with an afternoon cup of tea, or a morning coffee says my daughter! I hope you enjoy them as much as we do.
For the crust:
8 oz unsalted butter, at room temperature
2.5 oz (1/3 cup) granulated sugar
8 ½ oz (2 cups) unbleached all-purpose flour
2 tablespoons chopped pistachios
Zest of 1 lemon
1/8 teaspoon kosher salt
For the filling:
6 large (or 7 medium) eggs at room temperature
2 1/3 cups granulated sugar
Zest and juice of 5-6 lemons to yield ¾ cup freshly squeezed lemon juice
3/4 cup flour
Confectioners' sugar, for dusting.