Lemon Bars. The bars will firm up as they cool. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. If you LOVE lemon, these Classic Lemon Bars are for you!
Buttery shortbread crust, tangy lemon filling, and a dusting of Lemon bars are such a classic treat! I especially love them at this time of year, because they're so. The ultimate lemon bar recipe with lots of tangy lemon flavor! You can have Lemon Bars using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Bars
- Prepare of For the Crust:.
- It's 1/2 pound (2 sticks) of cold unsalted butter, each stick cut into 1/2" cubes (keep refrigerated until you put in food processor).
- You need 1/2 cup of granulated sugar.
- It's 2 cups of all-purpose flour.
- Prepare 1/2 teaspoon of kosher salt.
- You need of For the Filling:.
- Prepare 5 of extra-large eggs at room temperature (or 6 large).
- Prepare 2 1/4 cups of granulated sugar.
- You need 1.5 tablespoons of grated lemon zest (3 to 5 lemons).
- You need 3/4 cup of freshly squeezed lemon juice.
- Prepare 3/4 cup of all-purpose flour.
- You need 1/4 teaspoon of kosher salt.
- You need of Confectioners’ (powdered) sugar, for dusting.
The simple shortbread crust is delicious and easy to make. Lemon Bars are a favorite in my home. Everyone seems to enjoy the combination of a buttery crisp In order for these Lemon Bars to have a nice citrus flavor, you need to use fresh lemons, so try not. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit.
Lemon Bars instructions
- Preheat the oven to 350 degrees..
- For the crust, put flour, sugar, and salt in food processor bowl and give it 6 or 7 quick pulses to aerate and evenly distribute all ingredients. Then add cold butter cubes straight out of the fridge, distributing them evenly over the dry mixture. Pulse food processor a few times to get everything started, then turn processor on and let the whole mixture go *just* until almost all of it is formed into a ball. (I say almost all because you invariably have crumbs that don't attach.).
- Dump the dough onto a floured surface and gather into a ball. Flatten the dough with floured hands and press it into a 12-inch tart pan, building up a 1/2-inch edge on all sides. Chill in freezer for 10 to 15 minutes..
- Prick the crust in several spots with a fork, then bake for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on..
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until all sugar and salt are completely dissolved. Pour into the crust, until it reaches *just* under the top of the edge (you may have a little left over) and bake for 30 to 35 minutes, until the filling is set. (I actually tend to like a roughly 60% to 40% filling to crust ratio, so I don't always use all the filling anyway.).
- Let cool to room temperature. Cut into triangles or squares and dust with confectioners’ sugar. Enjoy!.
The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona. Whenever you are craving for a refreshing dessert I suggest you try these lemon bars. They are made with a very flavorful and tangy lemon filling on top of. This lemon bar is what I consider the ideal, with a buttery shortbread crust that is sturdy but tender Standard lemons make for classic lemon bars, but if you happen to have an excess of Meyer. My easy Lemon Bars Recipe has all the best bits of classic lemon bars but made even easier!
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