I was craving a citrus dessert- who isn’t this time of year? Yesterday I made these beautiful, delicious lemon bars by merging two recipes. These bars are cakey and thick, with a subtle (but not too subtle) lemon flavor. Next time I would add just a tad more lemon juice, but other than that, I think this recipe has been perfected. 🙂 (Note: It’s crucial to use FRESH squeezed lemon juice! The artificial stuff just doesn’t cut it).
For the crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 – 3 teaspoons powdered sugar
- 1 cup (2 sticks) butter
- 2 teaspoons fresh lemon zest
For the lemon filling
- 4 eggs
- 1/2 cup fresh lemon juice (If you want a more bold lemon flavor, add 3/4 cup)
- 2 – 3 teaspoons fresh lemon zest
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- Preheat oven to 350℉.
- Spray a 9″ by 13″ pan with non-stick cooking spray.
- Zest the lemon!
- For the crust: In a medium-sized bowl, combine the 2 cups flour, 1/2 cup granulated sugar, 2 (or 3) teaspoons powdered sugar and lemon zest. Slice the 1 cup butter into the mixture and cut until crumbly.
- Lightly press mixture into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until crust is lightly brown.
- For the filling: First, use a juicer to squeeze approx. 2 1/2 lemons. I used my mom’s old (but trusty!) juicer.
- In a medium-sized bowl, whisk eggs until smooth. Then whisk in 1/2 (or 3/4) cup fresh lemon juice, 1 1/2 cups granulated sugar, 2 – 3 teaspoons of lemon zest until well combined. Finally, whisk in the 3/4 cup all-purpose flour.
- Pour the well-combined mixture over the hot baked crust.
- Bake at 350℉ for 20-25 minutes, or until filling is set.
You will not regret making these delicious, refreshing treats! It’s also a fairly simple recipe that experienced bakers could whip up in 15 minutes (minues the baking time). Anyways, let me know what you think if you decide to bake these! Thanks again for your support. 🙂
~ Sydney ~