I‘m going to be honest—I’ve been daydreaming about these lemon bars for months, but I had it stuck in my head that these were meant for Easter. Thank goodness it’s finally here!
These bars have a crisp, buttery crust that I love and also use on my rhubarb dream dessert, so I knew this recipe would be a keeper. And it is. The bars are so-o-o-o-o-o-o good. Lip-smacking tart with just a little hint of sweetness. Perfection.
Normally, I try to share my sweet treats with friends to avoid overindulging, but these babies were mine. I ate three bars the first day. It wasn’t a pretty sight. My tummy wasn’t pleased by my lack of restraint, but I did it again the next day too. And possibly the following day as well. 😀
Lemon Bars
Ingredients
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup confectioner’s sugar
- 1 stick (8 tablespoons) butter, melted
- 2 eggs
- 3/4 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 6 tablespoons juice and 2 teaspoons of zest from 1 to 2 lemons
Instructions
- Heat oven to 325 degrees. Spray an 8×8 inch baking pan with nonstick cooking spray.
- In a medium bowl, combine flour, salt, confectioner’s sugar, then stir in melted butter. Press dough into pan and bake until pale golden, about 20 minutes.
- While the pastry bakes, whisk eggs, sugar, flour, lemon juice, and zest together.
- Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer.
- Remove from oven and cool until room temperature. Cut into squares and dust with confectioner’s sugar before serving.
Notes
If you’re worried about the bars sticking to the pan, you can line the pan with aluminum foil and spray with non-stick spray. I did not do this and had no problem getting the bars out.
Recipe from Three Many Cooks.
Enjoy!
Tanya
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