Dessert Recipe For Your Holidays
This holiday season; surprise your guests with delicious Deer Valley Lemon bars. Executive Pastry Chef Letty Flatt, shared her recipe for Deer Valley’s President Bob Wheaton’s favorite sweet treat at the resort.
2 cups plus ¼ cup all-purpose flour
½ cup plus 1 ½ cups sugar
8 ounces unsalted butter, cut into ½-inch pieces
½ teaspoon baking powder
4 teaspoons grated lemon zest
½ cup lemon juice
Confectioners’ sugar, to sprinkle on top
Preheat oven to 325 degrees F. Mix the first 2 cups of flour with the first ½ cup of sugar. Cut in the butter, mixing until the dough resembles sand. Press evenly into the bottom and a little bit up the sides of a 9 x13-inch baking pan. Bake about 15 minutes until the crust loses its shine and barely begin to show a hint of color. Cool.
Sift the remaining 1/4 cup of flour with the remaining 2 cups of sugar and the baking powder into a large mixing bowl. In another bowl, beat together the eggs and lemon zest and juice; then mix into the sugar/flour mixture until the ingredients are homogenous. Pour over the pre-baked crust. Bake until the filling has set and the edges are light golden—about 20 minutes. Cool. Chill. Cut into 2” squares. Dust with confectioners’ sugar.
Makes about 24 lemon bars.
Letty Flatt, Deer Valley Resort
I’m sure a Deer Valley lemon bar is much better than any other lemon bar!! Can’t wait to try these!
Looking for a recipe I lost that was published in Gourmet magazine about 1990 of your lemon custard dessert with a caramel topping. Is it possible you still have it? Thank you.
I never imagined I would find this recipe! how kind of you to share. This by far the best lemon bar I have ever had. Thank you!