Lemon Bars

Lemon Bars

lemonbarIt is due time that we get a lemon bar recipe up on the site, the very dessert that brought Emily and I together.  I searched via Food Gawker for an extra lemony recipe and really liked this one by Averie Cooks.  I based my recipe off of hers with a few changes.  I do not own an 8″ x 8″ pan and thus used my 8″ x 6″ which makes for a thicker bar, but be warned- doing this almost doubled the baking time.  It’s all about preference, so if you like a thinner bar go with a larger pan.  Lemon bars can’t be rushed, so save this recipe for a time when you aren’t needing a sweet fix immediately.  I undercooked my lemon bars a bit in attempts to make for a prettier picture and ended up enjoying the texture.  You get a custard feel along with the chewiness of the top layer and flakiness of the crust.
lemonbar2

Crust Ingredients:
1/2 cup salted butter (we love salt… a lot) brought to room temperature.  Don’t rush this, think ahead and set the butter out a few hours, or even the day before.
1 cup all-purpose flour
1/4 cup powdered sugar
A pinch of salt

Filling Ingredients
2 large eggs
3/4 cup sugar
The zest of all your lemons, make sure you are just getting the outer layer, if you see bright white- you’ve gone too far and the zest will become bitter
1/2 cup lemon juice- I used four small lemons
2 tablespoons all-purpose flour

Powdered sugar for dusting

Directions:
Preheat oven to 350 F.  Line an 8″ x 6″ pan with parchment.
Mix all the crust ingredients together using your preferred method; I use the good old KitchenAid.  Pour the crust mixture into the pan and press the crust down with your hards until firmly packed.  Prick the crust about a dozen times and pop the pan into the oven for 15-20 minutes.

Meanwhile, whisk all the filling ingredients together until blended and smooth.  Pour the mixture over the crust and bake until the bars don’t jiggle, this can be anywhere from 15-45 minutes depending on your pan size.  Set the pan on a trivet until cool, cover the pan with foil, and let them refrigerate for at least 3 hours.  Lift the bars up out of the pan, this should be easy with the parchment, and cut into squares.  Sprinkle powdered sugar on top of the bars to your hearts content and enjoy with a tall glass of cold milk.
lemonbars3

Comments

  1. The bars look great and glad you liked my recipe. I love the vibrant yellow color yours turned out to be!

    “Don’t rush this, think ahead and set the butter out a few hours, or even the day before.” <– or if you're like me 9 seconds in the microwave cures all my planning woes. LOL

    I would love to try one of your thick bars! Feel free to comment on my blog post and leave a link to your post!

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