I’ve always appreciated the idea of Lemon Bars yet found their creation to be vague, laborious and the disappointing reoccurrence of a flavor that is wimpy on the citrus but strong with egg always made me cringe. Nonetheless, I decided it was an experiment I wanted to experience and perhaps dispel some of these experienced Lemon Bar negativities.
The results for an inaugural attempt were successful. A trick to keep in mind with these luscious squares is that the longer they chill in the fridge, the yummier and more congealed the lemon filling becomes.
Here’s what you’ll need:
2 sticks of butter at room temperature
2 cups of flour
1/2 cup sugar
Pinch of salt
Lemon Curd Filling:
1 cup lemon juice
2 cups sugar (confectioner’s preferred)
1 tbs. of flour
1. Set your oven to 350 degrees and grease a 9″ x 13″ pan (approximately) with a little butter
2. In a large bowl mix flour, sugar and salt. Slowly cut butter into the dry mixture. If you have a mixer slowly, integrate the ingredients. If not, dust your fingers with a little flour and knead the mixture till you end up with a dough.
3. Pad the mixture into the greased pan and level it out with the tips of your fingers
4. Chill in the fridge for 15 minutes
5. Bake the crust for 20 minutes and let it cool
6. In the meantime you can prepare the filling by adding eggs to sugar and whisking till smooth
7. Add lemon juice and flour and continue to whisk
8. Pour over crust and bake for 25 minutes
When the pan has cooled you can score and outline your squares and then cut. Before serving, dust with confectioners sugar and trim any brown edges that you may have on the sides. Keep Lemon Bars refrigerated.