Lemon bars are honestly one of my favorite desserts, and for some reason I’d never made them before. I got another excellent, comprehensive recipe from The Kitchn to follow for this one.
How to make:
- Preheat oven to 325F, coat 11×7 inch baking pan with cooking spray, and line dish with parchment paper “sling.”
- Zest about 3 lemons (you need a little more than 2 tbsp). Juice the lemons to get 1/2 cup of juice.
- Make the shortbread crust: Mix 1 cup flour, 1/4 cup granulated sugar, 1/4 cup powdered sugar, 1 tsp lemon zest, and 1/4 tsp kosher salt. Cut in 8 tbsp cubed chilled butter. Use a food processor if you have it; mix until coarse crumbs.
- Press the crust into the pan using your fingers to really press down. Refrigerate for at least 15 minutes.
- Parbake the crust 25-30 minutes until golden brown.
- Make the filling: whisk together 4 large eggs, 1 large egg yolk, 1 cup granulated sugar, 2 tbsp powdered sugar, 2 tbsp lemon zest, and 1/4 tsp kosher salt. Then whisk in 1/4 cup lemon juice, followed by 1/4 cup flour until combined.
- Pour the filling into the crust and bake 15-20 minutes, until light brown around the edges. Cool completely on a wire rack.
- Dust with powdered sugar using a fine-mesh strainer. Cut the bars once completely cooled.
- Good recipe, no major issues in the instructions. Obviously I don’t understand what it means to “dust” lemon bars with powdered sugar, because these look ridiculous. (Fortunately, after 12 hours or so, the powdered sugar just absorbs into the top, so they don’t look quite as stupid, although they’re probably overly sweet.)
- I don’t have a food processor so I just cut in the butter with a fork. It took a long time and was kind of annoying, but didn’t seem to have any problematic consequences.
- Aside from the other minor issues mentioned above, I’d like to make this in a smaller pan. Mine was fine, but the bars looked a little skimpy.