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Classic Lemon Bars

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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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Classic Lemon Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 24 Bars
 
Serve alone or with a cup of tea!
Ingredients
  • For the crust:
  • 2 sticks butter, softened
  • ½ cup granulated sugar
  • 2 cups flour
  • ⅛ teaspoon kosher salt
  • For the filling:
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest from 4-6 lemons
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar for dusting
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the crust, cream the butter and sugar until light with an electric mixer.
  3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  4. Gather dough into a ball on a well floured surface.
  5. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides.
  6. Chill.
  7. After the crust has chilled for at least 30 minutes, bake the crust for 15 to 20 minutes, until very lightly browned.
  8. Let cool on a wire rack.
  9. Leave the oven on.
  10. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
  11. Pour over the crust and bake for 30 to 35 minutes.
  12. Let cool to room temperature.
  13. When the filling is set, cut into triangles or squares and dust with confectioners sugar.

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.

Hello Beautiful!

Delicious!

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