Classic lemon squares are always a popular dessert at teas, luncheons, and potluck.
I will never forget my first attempt to make lemon bars many years ago. I misread the recipe and add too much lemon juice. They were so tart, my friend almost choked to death. We are still laughing about it! Fortunately, my baking skills improve, since then.
Lemon zest is the crucial ingredient to a perfect lemon bar. You need to use fresh lemon juice to get the best results for this recipe, as store-bought lemon juice just doesn’t have the same flavor as a freshly juiced lemon. You’ll also want a little bit of fresh lemon zest to add to the crust, to give the bars a little extra lemon. I sprinkle some sugar on top and place them under the broiler for 1 minute, just to get a nice crust. I know what you are thinking! The top should be snow white with confectioners sugar.
As an added bonus, you can make them ahead and freeze for up to one month.
These adorable lemon tarts are the perfect treats for any occasion.
Serve these lemon bars chilled or at room temperature.
- 2¼ cups all-purpose flour, divided (381.25 grams)
- ½ cup powdered sugar (62.5 grams)
- 1 cup cold butter, cut into pieces (226.8 grams)
- 4 large eggs
- 2 cups granulated sugar (500 grams)
- 2 teaspoon lemon zest, divided
- ⅓ cup fresh lemon juice (80 ml)
- ½ teaspoon baking powder (2 grams)
- Powdered sugar
- Preheat oven to 350°F ( 180C). Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
- Stir together 2 cups flour(280grams), ½ cup powdered sugar(80grams) 1 teaspoon lemon zest. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
- Bake at 350°F (180C) for 15 to 20 minutes or until lightly browned.
- Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, 1 teaspoon lemon zest, and lemon juice. Stir together baking powder and remaining ¼ cup flour(35grams); whisk into egg mixture. Pour mixture over hot baked crust.
- Bake at 350°F (180C) for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars.
- Sprinkle some powdered sugar on top.
- I did place the bars under the broiler for 30 seconds.
- I have adapted the recipe from Cooking Light Magazine
Sites That Link to this Post
- The Best Lemon Bars (Ever) | Sydney Not From Australia | May 21, 2013