top of page

Classic Lemon Bars

Updated: Jun 28

Makes 20 2-inch squares.




Ingredients for the Crust

½ Pound Unsalted Butter, at room temperature

½ Cup Granulated Sugar

2 Cups Flour

1/8 Teaspoon Salt


Ingredients for the Filling

6 Extra-Large Eggs, at room temperature

3 Cups Granulated Sugar

2 Tablespoons Grated Lemon Zest (4 to 6 lemons)

1 Cup Freshly Squeezed Lemon Juice

1 Cup Flour

½ Cup Powdered Sugar, for dusting






Directions


  • Preheat oven to 350 degrees.

  • For the crust, cream the butter and sugar with an electric mixer until light and fluffy.

  • Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.

  • Transfer the dough onto a well-floured board and gather it into a ball.

  • Flatten the dough with floured hands and press it into a 9x13x2” baking pan, building up a ½ inch edge on all sides. Chill in refrigerator.

  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a rack. Leave the oven on.

  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.

  • Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

  • Remove from oven and let it cool to room temperature.

  • Cut into squares or triangles and dust with powdered sugar.

Download the recipe below:


Classic Lemon Bars
.docx
Download DOCX • 143KB

87 views0 comments

Recent Posts

See All
bottom of page