We are lemon nuts over here. NUTS, I’m tellin’ ya. Lemon bars have always been a family favorite — well, except my husband. He wasted about twenty years telling me he didn’t like lemon bars — wouldn’t try them, but he was SURE he hated them.
Last year, he tried a bite. Yesterday, he informed me that these may be his favorite dessert I make. Favorite, people. My apple pie has been his numero uno for over twenty years. Strawberry Rhubarb Crisp has been a close second.
But these beauties edged them both out. Who knew?
Everyone has a recipe for lemon bars. This is just my version after many, many, many times of tweaking the recipe. I use a bit of a smaller pan than most to get a nice, thick bar, and extra lemon juice because we like them super tart. See what you think!
First you’ll want to warm the lemons up and preheat your oven to 350 degrees. Warm lemons make more juice so put them in a bowl of hot water and then begin the easy, peasy crust. Mix together the following:
1 c. softened butter,
2 c. flour,
and 1/2 c. sugar.
Press this goodness into an ungreased 8×11″ baking dish and bake for 20-25 minutes or until golden brown.
While the crust is baking, juice enough lemons to get about 2/3 c. juice. This will be 2-3 large lemons. If you’d like, you can also zest the lemons for a bit of garnish at the end.
In a bowl, whisk 1-1/2 c. sugar
with 1/4 c. flour,
and 2/3 c. lemon juice.
When the crust has baked, pour the egg/lemon mixture carefully over the hot crust being careful not to pour too quickly and disturb the crust.
Bake for 20 minutes and remove to a cooking rack. The filling will firm up as it cools. When completely cool, dust with powdered sugar (about 1/4 c. or so), and sprinkle with lemon zest.
There you have it! Super tart, gorgeous lemon bars ready to win over even the stubborn cuties you happen to love.
- 1 c. butter (no substitutions)
- ½ c. sugar
- 2 c. flour
- 4 eggs
- 1-1/2 c. sugar
- ¼ c. flour
- ⅔ c. lemon juice (2-3 large lemons) plus zest
- ¼ c. powdered sugar
- Put the lemons in a bowl of hot water to maximize juiciness.
- Preheat oven to 350 degrees.
- Mix butter, 2 cups flour, and sugar in a bowl and press this into the bottom of a 8x11" baking dish. Bake for 20-25 minutes or until golden brown.
- While the crust bakes, juice enough lemons to get ⅔ c. juice -- usually 2-3 large lemons. Zest the lemons before juicing if desired for garnish later.
- In a bowl, whisk the sugar, ¼ c. flour, eggs and lemon juice.
- When the crust is baked, but still hot, gently pour the mixture over the top and put back into the oven for 20 minutes. Remove from the oven and let it cool on a wire rack. The filling will firm up as it cools.
- When completely cool sprinkle with powdered sugar and sprinkle with lemon zest.