The Best Lemon Bars Recipe

This ideal Lemon Bars Recipe has two significant things; the ideal measure of lemon and a rich outside layer. I include more lemon juice than most, yet it’s what sets my lemon bar formula separated! On the off chance that you love these you will likewise adore my Orange Bars!

Experiencing childhood in Minnesota I knew these as “lemon squares”. It’s exactly what my grandmother called them! They were served all things considered potlucks, Thanksgiving, Christmas, church pledge drives, and certainly heat deals.

So what is a lemon square/lemon bar? They are tart, sweet, and rich flawlessness, all folded into one! I wind up making these wanton bars throughout the entire year, yet particularly in the winter. There is something so invigorating about lemon treats when there is snow on the ground. (which is a large portion of the year when you live in Minnesota!)

Lemon Bars

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Recipe by iambaker Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

When life gives you lemons, you can make a whole lot more than lemonade! In addition to this recipe, you’ll love this lemon pie, this lemon curd, or these lemon cookies! These are the BEST lemon bars

Ingredients

  • CRUST
  • 1 cup (2 sticks or 226g) butter, room temperature

  • 1/2 cup (100g) granulated sugar

  • 2 cups (56g) all-purpose flour

  • FILLING
  • 4 large eggs, room temperature

  • 1 1/2 cups (300g) granulated sugar

  • 1/4 cup (32g) all-purpose flour

  • 2/3 cup (160ml) freshly squeezed lemon juice

Directions

  • CRUST
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with a pastry cutter, a fork, or your hands. Press into the bottom of a 9×13 inch pan lined with foil.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
  • FILLING
  • Whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the oven. (Do not cover)
  • Allow bars to cool in the fridge for at least 2 hours then dust with confectioners sugar.
  • Cut into squares and serve.

Notes

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