I have been tried and true making the same lemon bar recipe for years. I want everyone to brace themselves. This recipe calls for 3 1/2 cups of sugar. I know! If someday I can find a way to make lemon bars as good as these with less sugar I will be sure to let you know. In the meantime…these are sinful. I love love love lemon bars. I am known for my lemon bars and they often come by request. I love all things lemon. I love every baked good that has lemon. Lemon bars are summer in your mouth. They taste like summer. They are summer. Rarely do I make them in the dead of winter. But sometimes… you need a little summer.
Lemon bars
This is a super simple dump type recipe.
Ingredients: crust
- 1 c (2 sticks) butter
- 1/2 c powdered sugar
- 2 c flour
- 1/2 t vanilla (because the crust is like a cookie)
- 1/2 t salt
Ingredients: filling
- 6/7 eggs (depending on size)
- 3 c granulated sugar
- 2 T lemon zest or really just the zest of 2 lemons
- juice of 4 lemons approx 1 cup
- 1 c flour
- powdered sugar to sprinkle on top
Crust: cream the butter and sugar then add dry ingredients OR put all the ingredients into a food processor and pulse together. Press crust into 9×13 pan. I love this recipe because 9×9 is not enough! Poke the crust with a fork all over to keep it from bubbling. A lot of recipes say to chill the crust. I have done it both ways and never noticed a difference. I just bake crust right away at 350 for 15-20 minutes. Because we like to be good stewards of our time, make the filling while the crust bakes.
Filling: I start with the sugar. Then I zest the lemons directly into the bowl with the sugar. Stir to combine. Juice your lemons. Add in your eggs, juice, and flour. Whisk eggs, sugar, zest, juice and flour vigorously to combine. I’m talking, your arm should hurt, and maybe switch arms half way through- just to even things out. Once the crust is done wait about 5 minutes then pour the filling into the crust and bake 30-35 minutes. There will still be a slight wobble. This is fine! Don’t risk overbaking. Cool, dust with powdered sugar before serving.
I always use a metal bench scraper to cut my lemon bars. Cut small squares- they are super rich and indulgent! Also it makes it easier to manage the powdered sugar. I like a generous layer on top but you could do just a dusting. This is a combination of Ina’s lemon bars (best ever) and my moms ( of course).
Nom Nom Nom.
Be smart. Be kind. Stay healthy and safe. Wash your hands. Don’t touch your face. Get your vaccine.
WILDFLOURS AND FERMENTS 