Luscious Lemon Bars

When I think of spring, I think of bright flavors.

All winter we crave warm, starchy comfort foods – macaroni and cheese, mashed potatoes, pasta, garlic bread – NOM.

But in spring, the layers shed off and suddenly its time for something light! Refreshing!

I usually begin to crave fresher ingredients – like things you would find in a garden!

Not my garden obviously because I am an awful gardener. I just know how to forget to water things… woops!

ANYWAY, imagine a FRESH garden! Full of herbs, fruits, and vegetables – these are the flavors of spring!

(Fine – you got me. Ugh, of course I ALWAYS crave mashed potatoes… I am only human! But you know, bear with me here!)

So in celebration of spring, I think it’s time to create something bold and new! Something that will wake up your palate and say “WAKE UP! IT’S SPRING!”

Luscious Lemon Bars

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 3 hours

FullSizeRender (1) These lemon bars are AMAZING! FullSizeRender (6) Each mouthful is so fresh and bright! FullSizeRender (10) A delicious explosion of citrus in your mouth! PERFECTLY balanced by a light buttery crust and a lovely dusting of confectioners’ sugar. FullSizeRender (2) Great for all the spring picnics and summer barbecues that are just around the corner! FullSizeRender (8) These are a MUST try! FullSizeRender20 Enjoy with a cold glass of milk – or perhaps even some vanilla ice cream – or as-is! I promise, you won’t be disappointed.

Ingredients

For the Crust:

1 cup (2 sticks) unsalted butter, softened

1/2 cup sugar

2 cups all-purpose flour

Pinch of salt

For the Filling:

4 eggs, whole

2 egg yolks

2 cups sugar

2 tablespoons grated lemon zest

3/4 cup freshly squeezed lemon juice (2-3 lemons, I have found that organic lemons are often juicier/easier to squeeze by hand – but any kind is fine)

1/2 cup flour

Confectioners’ sugar for dusting

Directions

  1. Preheat oven to 350F – line a 9×13 pyrex pan with aluminum foil, lightly grease then set aside.
  2. In a medium bowl, cream butter and sugar until smooth. Add flour and salt. Use clean hands to knead into dough form (dough may remain a bit crumbly and never fully form a ball – that is okay!)
  3. Use clean hands to press dough evenly into lightly greased 9×13 pan. Bake crust at 350F for 15-20 minutes, or until edges begin to brown.
  4. While crust is baking, whisk together eggs, yolks and sugar until a thick, rich mixture forms. All egg whites should be incorporated. 
  5. Add lemon zest, lemon juice and flour to egg mixture – whisking continuously until mixture appears frothy. If necessary, refrigerate mixture until crust has finished baking.
  6. Remove crust from oven, allowing to cool slightly (5-10 minutes). Pour lemon-egg mixture over crust and place back in oven for an addition 25-30 minutes – or until custard appears more or less “set” (when pan is moved, custard should only slightly jiggle – not slosh as a liquid would).
  7. Remove from oven and allow to cool completely on wire rack. Once at room temperature, refrigerate bars for 2-3 hours before serving.
  8. Once cooled, use aluminum foil to pull bars out of pan. Remove aluminum foil from bars and place on cutting board. Slice edges off (optional – this will make all the bars more even in terms of crust to custard ratio) then cut into squares. Serve Lemon Bars cool with a light dusting of powdered sugar!

Storage: Refrigerate for up to 1 week (or freeze for 2-3 weeks).

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Luscious Lemon Bars
Yields 32
Mouth-watering lemon bars exploding with citrus flavor - refreshing and light lemon custard, perfectly balanced by a thin layer of buttery crust and dusting of powdered sugar. These bars are a must-try!
Print
Prep Time
15 min
Cook Time
45 min
Total Time
3 hr
Prep Time
15 min
Cook Time
45 min
Total Time
3 hr
For the Crust
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 1/2 cup sugar
  3. 2 cups all-purpose flour
  4. Pinch of salt
For the Filling
  1. 4 eggs, whole
  2. 2 egg yolks
  3. 2 cups sugar
  4. 2 tablespoons grated lemon zest
  5. 3/4 cup freshly squeezed lemon juice (2-3 lemons, I have found that organic lemons are often juicier/easier to squeeze by hand - but any kind is fine)
  6. 1/2 cup flour
  7. Confectioners' sugar for dusting
Instructions
  1. Preheat oven to 350F - line a 9x13 pyrex pan with aluminum foil, lightly grease then set aside.
  2. In a medium bowl, cream butter and sugar until smooth. Add flour and salt. Use clean hands to knead into dough form (dough may remain a bit crumbly and never fully form a ball - that is okay!)
  3. Use clean hands to press dough evenly into lightly greased 9x13 pan. Bake crust at 350F for 15-20 minutes, or until edges begin to brown.
  4. While crust is baking, whisk together eggs, yolks and sugar until a thick, rich mixture forms. All egg whites should be incorporated.
  5. Add lemon zest, lemon juice and flour to egg mixture - whisking continuously until mixture appears frothy. If necessary, refrigerate mixture until crust has finished baking.
  6. Remove crust from oven, allowing to cool slightly (5-10 minutes). Pour lemon-egg mixture over crust and place back in oven for an addition 25-30 minutes - or until custard appears more or less "set" (when pan is moved, custard should only slightly jiggle - not slosh as a liquid would).
  7. Remove from oven and allow to cool completely on wire rack. Once at room temperature, refrigerate bars for 2-3 hours before serving.
  8. Once cooled, use aluminum foil to pull bars out of pan. Remove aluminum foil from bars and place on cutting board. Slice edges off (optional - this will make all the bars more even in terms of crust to custard ratio) then cut into squares. Serve Lemon Bars cool with a light dusting of powdered sugar!
Notes
  1. Storage: Refrigerate in airtight container for up to 1 week - or freeze for 2-3 weeks.
The Hungry Bride http://thehungrybride.com/

FullSizeRender (9)

Enjoy!

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