Lemon Bars

Citrus is winter’s gift, so why not put this gift to use and make Lemon Bars? Bright and zingy, Lemon Bars will bring a ray of sunshine into your kitchen. Whether you are knee deep in snow or lucky enough to live where lemons grow on trees, this is one pick-me-up everyone will enjoy at this time of year. Cool creamy custard bursting with zest rests on a firm bed of shortbread. Each bite is a balance of sweet and tart. The recipe is simple and quick to make – the only caveat is that the results are dangerously addictive. Be forewarned: One will never be enough.

Lemon Bars
Makes 16 two inch bars

1 cup all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut in 1/2 inch pieces

3/4 cup superfine sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 tablespoon finely grated lemon zest, plus extra for garnish
1/2 cup freshly squeezed lemon juice

Preheat oven to 350 F. Butter an 8 inch square baking pan. Line with parchment and butter parchment.
Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter and pulse until the dough resembles rough cornmeal. Dump the dough into the prepared baking pan. Press evenly over the bottom. Bake until light golden brown, 20-25 minutes. Remove from oven without turning off oven.

Whisk sugar, flour and salt together in a small bowl. Whisk in eggs. Add lemon zest and lemon juice. Pour over crust. Return to oven and bake until the filling is just set, 12-15 minutes. Remove and cool completely on a rack. To serve, dust with sifted confectioners’ sugar. Garnish with lemon zest.

If you like this, then you might enjoy these TasteFood recipes:
Pumpkin Pecan Roulade
Lemon Tart
Lemon Mascarpone Cheesecake with Strawberries

or these lemony recipes from the food blogs:
Lemon Drop Candy Cookies from Barbara Bakes
Sticky Lemon Rolls with Lemon Cream Cheese Glaze from the Kitchn
Lemon Poppyseed Muffins from Good Eats

12 responses to “Lemon Bars

  1. I allow myself one batch of these beauties per season…That shortbread crust is almost as good as the filling! Terrific photo, as always.

  2. Lemon bars are my weakness. Like Liz, I can’t make them often because I would eat too many of them. Thanks for sharing your recipe, Lynda. :)

  3. wow lynda. i read your blog pretty regularly and have made many of your recipes (always successful, might i add), but this one blew me away.
    low on the hassle-factor, quick, and De-li-cious. Thank you!

  4. These look delicious and the photography on your blog is beautiful

  5. Pingback: Easy Weekend Baking: Oatmeal Raisin Cookies | TasteFood

  6. Reblogged this on Lemonade Smiles and commented:
    yummy! I’ll try baking this soon!

  7. Pingback: Chocolate Stout Pound Cake with Whiskey Cream | TasteFood

  8. I just made these…. OMG! they are amazing!

  9. Pingback: Lemon Thyme Pots de Creme | TasteFood

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s