Lemon bars are THE BEST. Nothing better than the gooey lemon, shortbread crust….powdered sugar….man, now I’m getting hungry! These pair well pretty much with anything.
The only issue I had was if the lemon part was going to turn out gooey or not. I let the bars sit for a good 2-4 hours, and the consistency was nearly perfect! When I took it out of the oven, the top seemed to shake a bit which worried me, but it looked like it was fully cooked! As I let it sit, the shaking subsided, so don’t freak out if it seems like it wasn’t fully cooked!
Another issue was I didn’t measure out the lemon juice; I just squeezed 3 lemons and assumed that was enough. I felt like the bars turned out a little sour, so you might want to actually try measuring the 1/2 cup, or do a little less than 1/2 cup.
Hope you guys decide to try these! They are quite delicious 🙂
YIELD: 16 bars
TIME: 1 hour
CALORIES: 303 per bar
2 cups flour
1 cup powdered sugar
1 cup cold butter, cut in small pieces
1/2 tsp salt
2 cups sugar
1/3 cup flour
1/2 cup fresh lemon juice (approximately 3 lemons)
Preheat oven to 350 F and butter/flour a 13×9″ Pyrex dish. Combine flour, powdered sugar, butter, and salt until dough forms. Press into the pan and poke a few holes in the crust (I used a chopstick, ha!). Bake for 15 minutes and set aside.
Whisk eggs and add sugar, whisking constantly. Add flour until mixed well, and add lemon juice. Pour over the crust immediately after it comes out of the oven, and let cook an additional 15 minutes. Let cool completely, and sprinkle additional powdered sugar on top if desired. Cut into bars, and consume immediately.
Hope y’all enjoy!
original recipe here