Lemon Bars

When life gives you lemons...make Lemon Bars!! 

 
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Directions


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1. Preheat the oven to 325 degrees. Line a 9 x 13 inch glass dish with parchment paper.

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2. In a medium bowl, whisk together the melted butter, sugar, vanilla and salt. Add the flour and stir together until mixture is completely combined and crumbly.

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3. Press dough onto bottom and up the sides of the baking dish using finger tips. Poke holes in crust with fork.

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4. Bake for 20 minutes. The crust should be soft and just browned around the edges.

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5. In a medium bowl, whisk together eggs and egg yolks. Set aside. In a large bowl, whisk together flour, sugar, and cornstarch.

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6. Add the lemon juice and eggs to the flour mixture and whisk until incorporated with no clumps.

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7. Pour lemon filling over the crust and bake 25-30 minutes until the center is set and no longer jiggles.

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8.

Let cool completely in the dish for about 30 minutes. Then let cool in the fridge for 2-3 hours before cutting.

Lift the parchment paper out of the dish. Cut the bars into squares then dust with powdered sugar.


Lemon Bars

Yield: 24 medium bars
Author:
prep time: 15 Mcook time: 45 Mtotal time: 60 M
When life gives you lemons...make Lemon Bars!!

ingredients:

Shortbread Crust
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 1 teaspoon salt
Lemon Filling
  • 2 cups sugar
  • 1/3 cup flour
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup fresh lemon juice
  • *Powdered sugar for dusting

instructions:

How to cook Lemon Bars

For the crust:
  1. Preheat the oven to 325 degrees. Line a 9 x 13 inch glass dish with parchment paper.
  2. In a medium bowl, whisk together the melted butter, sugar, vanilla and salt.
  3. Add the flour and stir together until mixture is completely combined and crumbly.
  4. Press dough onto bottom and up the sides of the baking dish using finger tips. Poke holes in crust with fork.
  5. Bake for 20 minutes. The crust should be soft and just browned around the edges.
  6. For the filling: In a medium bowl, whisk together eggs and egg yolks. Set aside.
  7. In a large bowl, whisk together flour, sugar, and cornstarch.
  8. Add the lemon juice and eggs to the flour mixture and whisk until incorporated with no clumps.
  9. Pour lemon filling over the crust and bake 25-30 minutes until the center is set and no longer jiggles.
  10. Let cool completely in the dish for about 30 minutes. Then let cool in the fridge for 2-3 hours before cutting.
  11. Lift the parchment paper out of the dish. Cut the bars into squares then dust with powdered sugar.
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