I enjoy baking. It’s fun, creative, and a time for me to experiment and destress. While I like creating my own recipes, I also like to follow the standards. Today, I’ll share with you one of my takes on Lemon Bars. I have 2-3 different recipes I use, and this one’s a new one. Try it out. Let me know what you think.
1/3 cup lemon juice (or more if you want them to be tart)
Pinch of salt
1 ¼ flour
1/3 cup powered sugar
1 cup granulated white sugar
½ cup butter, softened (1 stick)
1-2 tsp lemon zest
Preheat oven to 350 degrees F (175 degrees C).
The shortbread bottom
In a medium bowl, mix together softened butter, 1 cup flour and 1/3 cup powered sugar. Press firmly into the bottom of an ungreased 8×8 inch pan. Use a fork to poke hole in the shortbread so it will stay flat during baking (trust me on this one or you might end up with a bubbled short bread). Bake the shortbread bottom for 18 to 21 minutes in the oven, or until firm and golden.
In another bowl, gently beat the 2 eggs and 1/3 cup lemon juice. Then whisk in the 1 cup sugar and 2 tbsp flour. Pour the lemon mixture over the baked crust. Bake for 20 minutes. Do Not Overbake. Depending on how fast your oven bakes, you’ll have to keep a close on them. The bars will set up as they are cooling. Once cooled, dust with powered sugar, cut and serve. Keep refrigerated.
© Marvia Davidson and The Human Impulse Blog, 2008-2014.