Lemon Bars

These simple lemon bars are sure to win your heart. They’re zest, sweet, and beyond easy to make!

Yields 24 bars

For the crust
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tablespoons lemon zest about 2 lemons
  • 1/4 teaspoon salt
  • 1 cup unsalted butter room temperature, cut into pieces

For the filling
  • 6 large eggs
  • 1 and 1/4 cups granulated sugar
  • 3/4 cup all-purpose flour sifted
  • 1/4 teaspoon salt
  • 3/4 cup fresh lemon juice

Make the crust
  1. Preheat the oven to 350ºF. Line a 9x13-inch pan with foil with enough overhang on all sides for easy removal.
  2. In a medium bowl, combine the flour, sugar, lemon zest, and salt. Stir to combine. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 25 minutes, or until lightly golden brown.

Make the filling
  1. Reduce the oven temperature to 325°F. 
  2. Whisk the eggs and sugar together in a large bowl. Add the flour and salt. Whisk until smooth and free of lumps. Stir in the lemon juice. Pour over the hot crust and bake for 25 minutes, or until the filling is set around the edges but the center is slightly jiggly.
  3. Cool in pan on a wire rack for 1 hour. Cover and refrigerate for at least 3 hours or overnight. Lift the bars out of the pan using the foil overhang. Cut into squares and dust with confectioner's sugar.

Make ahead tip
  1. Bars will keep for up to 3 days stored covered in the refrigerator. They will keep for up to 3 months in the freezer. Place the bars on a baking sheet and freeze until the bars are frozen all the way through (about 2-3 hours). Then, wrap each lemon bar in plastic wrap and place them in a zip-top freezer bag. Thaw overnight in the refrigerator.

For original recipes kindly visit bakedbyanintrovert.com

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