Recipe: Appetizing Lemon Bars

Lemon Bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. These tart, rich lemon bars need just seven common ingredients you probably already have, and Excellent, everything a true lemon bar should be. Lemon Bars are a favorite in my home.

Lemon Bars Tart, velvety lemon curd is balanced by a crisp, buttery shortbread crust. These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. You can cook Lemon Bars using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Bars

  1. Prepare of For the Crust:.
  2. It's of cold unsalted butter, each stick cut into 1/2" cubes (keep refrigerated until you put in food processor).
  3. Prepare of granulated sugar.
  4. Prepare of all-purpose flour.
  5. You need of kosher salt.
  6. Prepare of For the Filling:.
  7. It's of extra-large eggs at room temperature (or 6 large).
  8. It's of granulated sugar.
  9. It's of grated lemon zest (3 to 5 lemons).
  10. It's of freshly squeezed lemon juice.
  11. You need of all-purpose flour.
  12. It's of kosher salt.
  13. You need of Confectioners’ (powdered) sugar, for dusting.

The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona. These are brimming with bright fresh lemon flavor, they're deliciously These classic lemon bars are anything but bland, so if you are looking for a fresh, exciting dessert. This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich Lemon Bars Recipe. Growing up in Minnesota I knew these as "lemon squares".

Lemon Bars step by step

  1. Preheat the oven to 350 degrees..
  2. For the crust, put flour, sugar, and salt in food processor bowl and give it 6 or 7 quick pulses to aerate and evenly distribute all ingredients. Then add cold butter cubes straight out of the fridge, distributing them evenly over the dry mixture. Pulse food processor a few times to get everything started, then turn processor on and let the whole mixture go *just* until almost all of it is formed into a ball. (I say almost all because you invariably have crumbs that don't attach.).
  3. Dump the dough onto a floured surface and gather into a ball. Flatten the dough with floured hands and press it into a 12-inch tart pan, building up a 1/2-inch edge on all sides. Chill in freezer for 10 to 15 minutes..
  4. Prick the crust in several spots with a fork, then bake for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on..
  5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until all sugar and salt are completely dissolved. Pour into the crust, until it reaches *just* under the top of the edge (you may have a little left over) and bake for 30 to 35 minutes, until the filling is set. (I actually tend to like a roughly 60% to 40% filling to crust ratio, so I don't always use all the filling anyway.).
  6. Let cool to room temperature. Cut into triangles or squares and dust with confectioners’ sugar. Enjoy!.

Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust. This lemon bar is what I consider the ideal, with a buttery shortbread crust that is sturdy but tender Standard lemons make for classic lemon bars, but if you happen to have an excess of Meyer. Since we love lemon bars so much, we will sometimes make a batch for just the two of us. To keep the extra bars fresh, we keep the baked and cut bars in the refrigerator.

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