Lemons aren’t very common in my part of Mexico. Limes, sure. But Lemons, well, when they do roll around I literally want to buy them all because I can’t be too sure when they will be back. I can’t resist anything lemon. From a Lemon Drop to Lemon Curd (eating it with a spoon) I love Lemons! I was craving strong lemon flavor with just the right touch of sweetness to it. What better than Lemon Bars. They are the perfect combo of Tart & Sweet, Soft & Crunchy. Mmmmhhhh…Just thinking about them makes me want to run to the store and bake a pan of these bad boys!
Delicious Rating: Home Cook is required for baking these Lemon Bars. Although it is a semi-easy recipe, you are dealing with dough for the crust and it can’t be overworked nor over floured. So a little cooking/baking experience is needed. As for the recipe overall, it is simple and doesn’t require many ingredients. They turned out just like I imagined. The perfect Lemon dessert (I will say this about any lemon dessert I make btw). Let them fully cool before cutting & eating. Of course I tried them right out of the oven and it did burn. Letting them cool allows the filling to fully set for clean cuts and good eats. The dusting with powdered sugar is a must for the finishing taste, so don’t leave it out! Overall, I will definitely make them again. These Lemon Bars are DELICIOUS but there are two things I will change for next time. First, I will make the lemon zest finer. It seemed to rise to the top of the filling and make a layer a ‘zest’ which at certain bites was a bit overpowering. Second, I will have to share it within the first two days. After day 2 the crust begins to get mushy and they don’t taste as great as when they are fresh. Those are minor changes that you can incorporate when baking these up.
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Butter & Sugar…my favorite combination!
Make sure to make the ridge on the crust so that the lemon filling bakes in the mold just right.