I've always loved Lemon Bars but this recipe certainly tops any I've ever tried! I love how they're not thin but instead are the height of other dessert bars I've made in the past. I also love that they use fresh lemons! They're not too sweet but not too tart- the perfect lemon dessert for Spring!
The recipe below fills a 9x13 pan and serves a lot. One small square is a perfect serving. I'd say a pan can feed a crowd of 20+ people. If you'd like, halve the recipe and make it in an 8x8 square glass pan. Or make the 9x13 and freeze the leftovers- they freeze beautifully!
Incredible Lemon Bars
Adapted from Allrecipes.com
Crust:
- 1 cup butter, softened
- 1 tsp salt
- 1/2 cup sugar
- 2 cups all-purpose flour
Filling:
- 2/3 cup fresh lemon juice {uses about 3-4 small/ medium lemons}
- 3 TBSP lemon zest
- 1/3 cup + 2 TBSP all purpose flour
- 6 eggs
- 2 1/4 cup sugar
Preheat the oven to 350 degrees.
Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.
{Note: in a couple of pictures below, I used a bakers quarter sheet. Just use a 9x13 pan. Trial and error on my part! }
Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.
Bake crust for 20 minutes.
While crust is baking, prepare ingredients for the filling.
I learned a trick to get more lemon juice out of fresh lemons- put them in the microwave for 15 seconds just prior to juicing them. I haven't done any scientific research to see if this works, but I did get more than the required 2/3 cup! Also, I find it's much easier to grate the outside of the lemon for the zest prior to juicing it!
Mix all filling ingredients with a whisk in a large bowl.
Once crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.
Pour filling onto crust. Carefully put back into oven. Bake for about 35 minutes, watching the last 5 minutes that it doesn't brown excessively.
Remove from oven and dust top with powdered sugar. Allow to cool a few hours before cutting. {If you don't have a few hours, then place them in the fridge after a while, to cool faster.}
ENJOY!
To soften butter, I like to use the defrost function on my microwave. I use a timed defrost, as opposed to selecting a food item, then set it for 1 minute. It might need extra time if you're softening more butter.
