Lemon Bars

I love lemon bars, but they often fall by the wayside and get forgotten for months at a time in our house. We’re much more of a chocolate chip cookie/chocolate pie/chocolate sheet cake/chocolate ice cream/chocolate potato chip/chocolate everything household, followed by fruit cobblers and crisps…so I sometimes have to remember to bring lemon bars back into the forefront from time to time. And whenever I do, they always go over well. Translation: They disappear within four minutes.

I’m a little weird about lemon bars, in that I tend not to love them if they’re made mostly of lemon filling with a super thin crust at the bottom. So these have a thicker cookie-like crust and a not-too-thick layer of filling; if you don’t already have a favorite lemon bar recipe, give these a try and see how you like ‘em!

(And if you don’t like ‘em…please send the leftovers my way.)

 

Start by buttering a 9 x 13-inch pan. And when you think you’ve buttered it enough, go ahead and butter it some more!

That’s the kind of mood I’m in this week. Just giving you the heads up.

 

 

 

First, make the cookie-licious base for the lemon bars: Combine flour and sugar in a bowl…

 

 

 

Along with a little salt…

 

 

 

Then whisk it together.

 

 

 

Hello, my darling butter! How was your weekend?

 

 

 

Cut the butter into cubes and angrily throw it into the bowl with the dry ingredients. Make sure the butter is cold!

 

 

 

Use a pastry cutter to cut the butter into the dry ingredients…

 

 

 

Until the mixture resembles lumpy sand.

 

 

 

I’m tired of saying “coarse crumbs” to describe the state of the butter/flour mixture after it’s been cut together. So today I’m branching out into new descriptive territory and saying “lumpy sand.”

Next week, who knows? I might be back to “coarse crumbs” again.

Or I might be somewhere like “crumbled madness.”

Time will only tell.

 

 

 

Pour the crumbled madness (oooops! It happened already!) into the buttered dish…

 

 

 

Then use your (very clean!) hands to pat it firmly into the bottom of the pan.

 

 

 

Press along the edges, too, so it’s all evenly packed. Then pop it in a 350 degree oven for 20 minutes to set it slightly—it will get slightly golden around the edges.

 

 

 

While it’s in the oven, mix up the filling! Whisk together sugar with a little flour…

 

 

 

Then zest four small-ish lemons…

 

 

 

Until you have a nice big pile of the good stuff.

 

 

 

Slice the zested (they always look nekkid to me) lemons in half and squeeze the ever-loving life (I mean juice) out of them.

 

 

 

This gives you some idea about the size of lemons. The reason I mention it is that I never remember to measure the lemon juice so I can tell you an actual cup measurement…but if you stick to small/medium lemons, 4 is a good number. Also, I press/roll the lemons on the countertop before I slice them in half, just to make sure I get most of the juice outta there.

 

 

 

Crack the eggs into the bowl with the sugar/flour mixture…

 

 

 

Then whisk it together until it’s all combined.

 

 

 

Pour in the juice…

 

 

 

Then violently throw in the zest!

 

 

 

Whisk it together…and that’s the filling.

 

 

 

By now, the base is out of the oven and I want to cut a square of it, top it with a little strawberry preserves, and eat it as a snack, which has absolutely nothing to do with this dessert. I’m just telling you where my mind goes sometimes.

I mean all the time.

 

 

 

Pour the filling…

 

 

 

All over the crust…

 

 

 

Until it’s totally…

 

 

 

Covering the whole thing. Then put it back into the oven for about 18 to 20 more minutes, until the filling is set.

Now, I have a confession to make. Two, actually.

The first confession is that I forgot to take a photo of the pan when it first came out of the oven.

 

 

 

The second confession is that the reason I forgot to take the photo is that I was too busy cutting a square out of the warm pan and enjoying a snack rooted in impatience to remember to take the photo.

 

 

 

I’m just being honest here.

 

 

 

In any event, I let the pan cool slightly, then put it in the fridge for a good 2 hours to let the lemon bars set and chill. Then I sifted powdered sugar liberally over the surface of the bars, then sliced them into neat squares, using none other than…

 

 

 

A bench scraper!

A knife works fine too, though.

 

 

 

These are nice and sweet and a little rich in a tangy, lemony sense…so I keep the squares sort of medium-sized.

 

 

 

Yummy! Lemon bars!

 

 

 

Mmmm. This is just how I like ‘em. Nice, substantial crust, just enough filling…perfect for summer!

Here’s the handy dandy printable.

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Recipe
Lemon Bars

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 20



Print Recipe

Ingredients
2 cups Flour1/2 cup Sugar1/4 teaspoon Salt2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes Filling1-1/2 cup Sugar1/4 cup Flour4 whole Large Eggs Zest And Juice Of 4 Medium-sized Lemons Powdered Sugar, For Sifting Preparation Instructions

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

(Use an 8 x 10 pan if you'd like the layers to be a little thicker.)

Posted by Ree | The Pioneer Woman on