Lemon Bars

Lemon bars are surprisingly easy to make and require only six ingredients that you probably already have in your kitchen. They are perfect for both holidays and summer gatherings and are ideal for a last-minute dessert to bring to a dinner party.

Crust:
1 cup butter, softened
2 cups flour
1/2 cup granulated sugar

Filling:
2 cups granulated sugar
4 eggs, beaten
1/2 cup flour
1/2 cup lemon juice

For the top:
powdered sugar, for sprinkling (about 3 tbsp)

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, mix the three crust ingredients together into a cookie-like dough. Press the dough evenly into a 9 x 13-inch baking pan. Bake at 400 degrees for 10 minutes, until very slightly golden brown.

Crust

Use your (clean) hands or the back of a spoon to press the dough into the pan. Try to press it as evenly and level as possible.

3. While the crust is baking, mix the four filling ingredients together until creamy. I like to use a whisk because it will help keep the flour from clumping.

Filling and crust

Baking the crust first will prevent it from becoming soggy.

4. Remove the crust from the oven after 10 minutes, and immediately pour the filling on top of the crust.

Lemon bars

Don’t worry if you can see a few tiny bits of flour in the filling. You won’t notice these after the lemon bars have been baked.

5. Put the baking dish back in the oven and bake for 20 minutes, until firm (the filling doesn’t jiggle when shaken gently) and the edges are light golden brown.

6. Place the baking dish on a wire cooling rack. Cool completely before cutting into squares. I normally cut 2 x 2-inch squares, but you can go larger or smaller!

7. Sift powdered sugar on top before removing the squares from the baking pan.

Lemon Bars

Lemon bars taste best when served at room temperature.

Enjoy, and please let me know what you think!

Tip: If, after a day or two (assuming they last that long!), the lemon bars have absorbed all of the powdered sugar, simply sift a little more on top of them.

Makes about 24 2-inch by 2-inch squares. Store in either a cookie tin or airtight plastic container at room temperature for up to six days.

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