Lemon Bars Recipe

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I love lemon.  Its tangy flavor adds so much to beverages, savory dishes, and desserts, making it one of the most versatile ingredients I can think of!  Lemon is truly produce royalty, in my humble opinion, and I’m happy to feature a recipe that honors this sour-tastic fruit.

I fell in love with this recipe when a friend and co-worker, Berenice, brought these Lemon Bars in to work.  She was kind enough to share the recipe, and also gave her consent for me to share the recipe with all of you. Thanks, Berenice!  So, without further delay, I present this scrumptious Lemon Bar recipe.  Happy baking!

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Lemon Bars Recipe

Yield: 16 2-inch bars

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup Confectioner’s sugar
1 cup all-purpose flour
1/8 teaspoon salt

Lemon Filling:

1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (approximately two large lemons)
1 tablespoon grated lemon zest
2 tablespoons all-purpose flour

Garnish:

Confectioner’s sugar

Directions:

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Grease an 8 x 8 inch pan with butter, or spray with a non-stick vegetable spray.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for 17-20 minutes – until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with Confectioner’s sugar. These bars are best eaten on the day they’re made but can be covered and stored in the refrigerator for a day or two.

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I hope you enjoy making – and eating – these Lemon Bars.  They’re delicious served with a glass of cold milk, or a scoop of vanilla ice cream…

Warm regards,
Melody

p.s. Here’s another great recipe for lemon lovers: Sugar-Dusted Lemon & Almond Cookies.  This cookie recipe was the first recipe I posted on my blog!

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10 Comments

  1. Posted June 2, 2011 at 7:52 am by Melanie | Permalink

    These look so good! Going to bookmark the recipe and hopefully give them a try this summer 🙂

  2. Posted June 2, 2011 at 10:35 am by Jose | Permalink

    They’re so zangy!

  3. Posted June 2, 2011 at 4:42 pm by Ellen | Permalink

    I love lemon; it adds such a wonderful refreshing taste~ Thanks for sharing!

  4. Posted June 2, 2011 at 5:44 pm by Melody | Permalink

    Ellen,
    My pleasure. I love sharing recipes! Thank you for commenting.
    Melody

  5. Posted June 2, 2011 at 5:46 pm by Melody | Permalink

    Jose,
    They sure are, and you would know since you got to have some! 😮
    Melody

  6. Posted June 2, 2011 at 5:50 pm by Melody | Permalink

    Melanie,
    Thank you, and thanks for commenting! Please let me know what you think once you’ve tried the recipe.
    Melody

  7. Posted June 7, 2011 at 5:34 am by Becky Shander | Permalink

    Wow, my eyes practically popped out of my head when I saw these juicy photos! And now I’m salivating, and soon I WILL be baking. Thanks for sharing the scrumptious recipe and photos.

  8. Posted June 7, 2011 at 7:35 am by Melody | Permalink

    Becky,
    You’re very welcome – it’s my pleasure to share. I’m so glad you like the photos!
    Melody

  9. Posted July 7, 2011 at 3:46 pm by brynlee lattin | Permalink

    i love the pictures!(: i am looking for very sweet lemon bars, but also with a tiny bit of tart. how would you consider these?

    thanks!

  10. Posted July 7, 2011 at 7:12 pm by Melody | Permalink

    Brynlee,
    Thank you for your kind words – I’m glad you like the photos! I’d say these are tart, and relatively sweet but not super sweet. You could always add a bit more confectioner’s sugar to the shortbread crust and a bit more confectioner’s sugar to the filling. The flavor on these is really good, so I’d suggest giving them a try. Good luck!
    Melody