Lemon Bars
Whenever I think of the best summer desserts, lemon bars are right up there at the top of the contenders.
From the ingredients, to the method to the flavors, they’re so simple, clean and fresh. I’m kinda disappointed in myself that I haven’t gotten around to including them on the blog yet. But, better late than never.
I’ve seen lemon bar mixes in the store, but honestly you guys, making it from scratch isn’t that much more work. It really isn’t. In fact, I’m so confident that everyone can pull this off that I’m putting today’s recipe in the “You Can’t Mess this Up, No Seriously” Category.
There’s very little fuss to them at all. The crust is a basic shortbread that gets pre-baked for about half an hour until golden brown. I added the zest of a lemon to the dough just to give it extra lemon flavor.
Lemon curd is typically made over the stove and requires a little bit of extra TLC to ensure that it comes out perfectly smooth and set. I think what I love the most about this recipe is that you don’t have to give the curd that extra TLC. The oven does all the work for you on the second bake.
The shortbread crust of these bars makes for a delicious, lemon scented cookie all on its own. The crisp texture and golden brown flavor pairs great with the smooth, sharp flavor of the lemon curd on top. I didn’t see the need to add the traditional powdered sugar you often see on top of lemon bars. Trust me: these babies don’t need it.
So do me a solid, and don’t bother buying a lemon bars mix with preservatives in it that you can’t even pronounce. Make them yourself, from scratch. I repeat: these are simple. You can’t mess them up. Try them and see.
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Recipe Adapted from Food Network Magazine Ingredients Directions Preheat oven to 350 degrees Fahrenheit.. Line a 13 x 9 baking dish with aluminum foil and spray it with cooking spray. In a medium size bowl, combine the 2 cups of flour with the 3/4 cup of powdered sugar, pinch of salt and the zest of 1 lemon. Stir together with a fork. Use your fingers (or even better, a box grater) to cut the butter into the dry ingredients. Stir together with a fork or your hands until it begins to form large and slightly sticky clumps. If it’s still too dry to hold together, you can add some water or milk (only 1 tablespoon at a time) just until it does. Spread your fingers or a spatula with cooking spray and press these clumps into the bottom of the pan, forming as level a layer of the dough as you can.. Bake for 25-30 minutes, until golden brown. Allow to cool for 5 minutes. Meanwhile, combine the eggs with the 1 1/2 cups of white sugar, the zest of the second lemon, and the lemon juice. Whisk thoroughly until the egg yolks have broken up. Add in the flour, whisking again until all of the clumps are smoothed out. Pour on top of the cookie crust. Place back in the oven and bake for an additional 25-30 minutes, until the lemon curd is set. Allow to cool completely, then sprinkle the top with powdered sugar if desired before cutting into bars.Lemon Bars
Sharing at Fiesta Friday #283, co-hosted this week by Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook.
Ohlala! These lemon bars are calling my name!! They look so good, Jess. Thanks for bringing these at Fiesta Friday party! Now, can we make some tea, please? 😀
Thanks Jhuls– a cup of tea with these would be great 🙂
Love these! Really need to try these as I’ve had trouble with lemon squares in the past. Yours look delicious and very lemony. 🙂
These couldn’t be easier Lili, please fo try them, I don’t think you’ll be disappointed 🙂 Thank you!
Ohhh! My husband will love these! Thanks!
Awesome! Enjoy–and thanks 😉
One of my faves and I always seem to forget about them!!! I can’t wait to try them!
Thanks Mollie, I hope you like them 😉