The Classics: Lemon Bars

In the sunny southwest lemons are most definitely in season. A welcomed spring or summer treat, perfect for any occasion and another classic. I have had trial and error with lemon bars. The biggest problems being recipes that have enough crust to lemon filling ratio while not running or being too thin. The following is a tested and true recipe that makes about ten decent sized lemon bars.

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The Classics: Lemon Bars
Tried and true recipe for perfect lemon bars.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Crust
Lemon Filling
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Crust
Lemon Filling
Instructions
Crust Instructions
  1. Grease and flour a 9x14 inch baking dish. Set aside. Preheat oven to 350 degrees.
  2. In separate bowl, combine butter, sugar, flour, and mix with spoon. Creates a crumbly mixture.
  3. Pour crust mixture into baking dish.
Lemon Filling
  1. Use the spatula mixing tool on your mixer if possible, combine sugar, flour, and eggs.
  2. Zest two lemons, add to mixture. About 2-3 tablespoons.
  3. Juice about five medium sized lemons until you have 2/3 cup juice. Add to mixture.
  4. Combine all ingredients with mixture.
  5. Pour mixture evenly onto crust, ensure zest is scraped from mixing spatula and evenly distributed.
  6. Bake for 25-30 minutes at 350 degrees or until fork comes clean in center. Garnish with powdered sugar on top. Let cool.
  7. Once cool cut into desired square sizes and enjoy!

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