24/4/2021 Lemon Chess Bars | 12 Tomatoes

Lemon Chess Bars

[https://12tomatoes.com/lemon-
chess-bars/]
SARAH COOL [https://12tomatoes.com/author/sarahcool/]

Lemon bars are delightful, but we love this recipe because it puts a little twist on a conventional
lemon bar. Each bite is sandwiched between a layer of crust that offers a nice contrast of texture with
the creamy lemon lling. While you can bake the crust prior to baking the whole pie, we sometimes
skip the pre-baked crust for two reasons: we like a good shortcut when baking, and because patience
is hard to come by with this sweet confection!

We love a good lemon bar, but this lemon chess recipe offers a few variations on the conventional
lemon bar experience; lemon chess calls for the addition of egg yolks, buttermilk, and nishes baking
with a golden brown top crust. Now, sometimes we like to serve this as a pie when we’re looking for
something a little fancier, but for less formal occasions we switch the pie plate for the baking dish
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24/4/2021 Lemon Chess Bars | 12 Tomatoes
so et g a tt e a c e , but o ess o a occas o s we sw tc t e p e p ate o t e ba g d s
and cut these into squares. Really, though, there’s no hard-and-fast rule to serving this dessert, but
we like to dust a little powdered sugar at the end for a little extra sweetness. Whether for a social
event or for the sake of having a treat at home, go ahead and pour yourself a cup of coffee or tea and
grab a square (or two!) of this lemony delight.

Lemon Chess Bars

Serves 8-10
2 hours + cooling time

INGREDIENTS
Crust: 2 cup sugar
1 cup (2 sticks) unsalted butter, chilled and cut into 2 cups our
chunks 1 cup buttermilk, room temperature
1 ¼ cups our 1/2 cup (1 stick) unsalted butter, melted
¼ teaspoon salt 2 teaspoons lemon juice
3-5 tablespoons ice water 1 teaspoon lemon zest
Filling: 1 teaspoon vanilla
4 whole eggs ½ teaspoon salt
4 egg yolks

PREPARATION
1 Preheat oven to 350°F and arrange rack to lowest level. Line a 9x9-inch baking pan with aluminum foil and
lightly grease with butter or nonstick spray.
2 In a food processor, combine our, salt, and butter, and pulse until dough forms pea-sized chunks. Slowly
add ice water in 1 tablespoon increments, pulsing until dough comes together.
3 Place dough in lined baking dish and press dough evenly out to sides.
4 For the lling, whisk dry ingredients ( our, sugar, and salt) together and stir until combined. Whisk in egg
yolks, whole eggs, buttermilk, vanilla, lemon juice, and lemon zest, then slowly add melted butter and
continue whisking until creamy.
5 Pour batter into baking dish. Place in oven and bake for 50-60 minutes, or until a golden crust forms at the
top.
6 Remove and let cool on a wire rack.
7 Optional: Lightly dust with powdered sugar just before serving. Enjoy!

Recipe adapted from Chowhound [https://www.chowhound.com/recipes/buttermilk-lemon-chess-pie-30199]

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