4 Videos | Photo: Lemon Bars Recipe
Ingredients
For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust 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. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
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By g35girl
NC
on May 13, 2013
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I loved it and so did my guests, though my husband thought it was too tart and lemony. I followed the advice of others and cut the sugar to 2 cups and it was plenty sweet. The other thing I did differently was I sifted the sugar and flour together for the filling, and mixed that in to the eggs and lemon zest slowly to avoid lumps. I added the lemon juice last when the mixture was smooth and quickly whisked it together and immediately poured into the cooled shortbread. The texture was perfect - no lumps, no gumminess.
By reddogf500
on May 08, 2013
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Awesome lemon bars, much better and less expensive than the bars I usally get from whole foods. Chock full of win, Ina!
And to the people that gave this one or two stars, go back to eating twigs and sharp rocks as you obviously don't like anything that is delicous.
By eunger75
Macedon,NY
on April 14, 2013
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I made these for my Super Bowl party and they were a hit. We had chili as the main course and these were refreshing after a spicy meal. I loved the shortbread crust and the balance of the sweetness/tartness to me was spot on. There were no leftovers and they have been requested for our next party.
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