After spending hours trying to find a Lemon Bar recipe, I think I finally got one to my liking. I first found a lemon bar recipe from Baking Bites blog. The only thing I wasn’t a fan about is that it only made 24 bars and was made in a 9×9 pan. So if you are wanting a smaller batch I definitely would recommend Baking Bites instructions. The lemon filling is off another blog Bliss. The lemon filling reminds me of a Village Inn Lemon Supreme pie (not meringue).
So kind of dabbling with two recipes here is the version I came up with. It serves approx. 36 pieces made in a 9X13 pan.
Tasty Lemon Bars
- 2 1/4 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 3/4 cup butter (room temperature)
- 6 large eggs
- 2 1/2 cup sugar
- 2 Tbsp Lemon zest
- 1 1/4 cup Fresh squeeze lemon juice (strained) *Takes about 4-6 lemons, if you get a little low on the real stuff a little bit of the concentrate is fine*
- 1 cup flour
- Confectioners sugar (for dusting)
- Preheat oven to 350 degrees.
- Take a 9×13 inch pan and line it with aluminum foil (you can also do the option of buttering the pan if your not a fan of foil).
- For the crust, combine flour, sugar, salt, and lemon zest in a large mixer bowl and whisk them together.
- Then with an electric mixer on a low or blend mode slowly put little pieces of butter in. Make sure your butter is soft. (I actually had to put mine in the microwave for about 30 seconds because it was in the freezer and didn’t have the time nor patience to wait so if you get a little liquid butter it’s fine.) Give a minute or two of mixing and the crust is more course and sandy (it really doesn’t look like much but it does work).
- Now put your crust in the pan and firmly press down all the way around. I took my time and really made sure the stuff was pressed down. Baking bites blog advises to put in the frig (probably to help hardened it and keep it together), I must have skipped over it because I didn’t and put it straight in the oven (the crust didn’t crumble so might not be a big deal).
- Bake for 16-19 minutes (mine was about 18).
- While the crust is cooking, now you are onto the filling. This is pretty easy, just whisk all your ingredients together in a large bowl. I actually mixed things a little a time so it didn’t clump together. Once the crust is done take it out and pour the lemon filling and put it straight back in the oven again to cook for another 30-35 minutes, there should be a light crust type of film on the top and when you lightly shake it should not jiggle.
- Let it cool completely before cutting. Some people recommend putting it in front of fan for about 15-20 minutes, you can also after 10 minutes put it in the frig. Once it is cooled you can slowly pull the aluminum foil out and peel it back from the sides. After cutting I recommend putting them in the frig before serving and right before serving put the confectioner’s sugar on it.