Keith's Lemon Bars

I adore both lemon and chocolate desserts. This recipe from our good friend Keith Kanter is a real challenge for me because I don't know whether to alternate with a favorite chocolate dessert or just keep eating more of these. They are rich, moist, and have a delicious crust.


Preheat oven to 350°F.

Spray a 9 inch. square baking pan with vegetable oil spray. Mix all crust ingredients, and pat into the prepared baking pan. Bake 18-20 minutes until the surface is lightly browned. Remove from oven and cool.

Meanwhile, prepare the filling. With an electric mixer, beat the eggs until thick, about 2 minutes. Gradually add the sugar and beat another minute until lightly colored and thick. Add the lemon juice, rind, flour, and salt. Mix well. Spread the filling on the cooled crust. Bake until lightly colored, about 18-20 minutes. Remove from the oven and cool completely.

Cutting the bars is the hardest part. Take a knife, a thin spatula, and a glass of hot water. Dipping the knife often into the hot water, cut the bars with the knife, remove them from the pan with the spatula, trying not to tear too much filling. The filling will be quite sticky. Plate and serve.

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