These Buttermilk Chess Bars have a hint of bright citrus flavor.
Buttermilk Chess Bars
Serves: about 16
Ingredients
- Crust:
- 2½ cups all-purpose flour
- ½ cup confectioners’ sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
Filling:- 1½ cups sugar
- 1 cup whole buttermilk
- ½ cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons plain yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
- For crust: In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Pour mixture into prepared skillet, pressing firmly into bottom.
- Bake until golden brown, about 25 minutes.
- For filling: In a large bowl, whisk together sugar, buttermilk, melted butter, eggs, lemon zest and juice, cornmeal, flour, and vanilla until smooth. Pour filling over prepared crust.
- Bake until set, about 30 minutes. Let cool completely. Cut into squares to serve. Garnish with confectioners’ sugar, if desired.
Notes
Kitchen Tip:
Be sure to give your carton of buttermilk a good shake before measuring and adding it to your recipes. It can settle and separate over time.
Be sure to give your carton of buttermilk a good shake before measuring and adding it to your recipes. It can settle and separate over time.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!