I’ve been craving lemon bars and once I read this description of a perfect lemon bar, I knew I would have to give this recipe a try. But this recipe did more than satisfy a craving – these are the best lemon bars I’ve ever tasted!
I followed the recipe exactly. The recipe worked perfectly and for once, I wouldn’t change a thing!
I do have one little trick I’d like to share with you. When I lined the pan with parchment paper I left two long sides to hang over the edge of the pan. This made it simple to pull out the whole thing once it was cooled, which in turn made for easier slicing.
Although I did sprinkle them with powdered sugar for decoration, I found that the bars were best with only a light dusting. They are pretty much perfect on their own.
If you’ve been looking for a fantastic lemon bar recipe, I highly recommend you give this recipe a try!
(makes one 8-inch square pan)
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces
2 large eggs
1 cup superfine or bakers' sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice
Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.
To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.