A great treat for gatherings bursting with sweet-tart lemon taste on a buttery shortbread base. These yummy lemon bars are everything a true lemon bar should be. They belong in your recipe collection for all those gatherings.
My wife was having a knitting group, and a treat was needed to go with the tea. My wife suggested Lemon bars from a particular cookbook. Unfortunately, it was not there. I searched various cookbooks but nothing worth discussing. So online time.
I started at Cooks Illustrated as usually, but the recipe went on and on and on and on. I got some hints, but I wasn’t jumping through all those hoops. I finally zeroed in on All Recipes The Best Lemon Bars. With a 4.5 star rating, simple instructions, and ingredients, it was for me. I read several hundred of the reviews and had my plan with modifications from comment land.
A 4 or 5 depending on if you’re a “lemon bar person” or not. But even the “not” will enjoy this. Better than any lemon bar I have tasted.
Recipe Notes on Yummy Lemon Bars
Lots of recipes add some lemon zest for more taste. That is fine if you want, but I don’t feel it is needed.
Next baking dish. The model recipe suggested ungreased, while Cooks Illustrated goes with a two crossed sheets of parchment paper. Other recipes greased the pan and some just the sides. Quite some variation. I suggest parchment on the bottom and greased sides. You will still need to use a knife around the outside to remove. Do not follow the “ungreased” recommendation.
This would be an easy recipe to cut in half with a smaller baking dish.
Preheat oven to 350 degrees. Prep a 9 by 13 baking dish. Give it a light brush of butter then cover bottom with parchment paper.
Soften 1 cup (two sticks) of butter in the microwave. Mix the softened butter, 2 cups flour and 1/2 cup sugar. If unsalted butter, add 1/4 teaspoon salt. It will look crumbly.
Press into the bottom of prepared pan. Bake for about 20 minutes until firm and golden.
Whisk together 1 1/2 cups sugar and 1/3 cup flour. Add 4 eggs and 2/3 cup lemon juice. Mix well.
Pour the lemon/egg mixture over the baked crust. Bake for an additional 20 minutes.
Remove from oven and dust with powdered sugar.
Cool in refrigerator before cutting into 2-inch squares.
February 7, 2017