Every season we like to pick one ingredient and find a variety of ways to love it and use it. This summer it’s lemons! You can find our complete ingredient archive here.
Lemon bars! Leeeemon Bars!! These are not for the sugar-free, but they’re oh so tasty. I love the tangy flavor and the soft texture of these lemon bars made with fresh lemon juice. Lemon bars are my new go-to party treat because a tiny square can go a long way. I actually halved this recipe because it’s waaaay too much for two people and even a lot for a family of four.
- 1 stick of butter at room temperature
- 1/4 cup sugar
- 1 cup flour
- 1/8 teaspoon kosher salt
- 3 extra-large eggs at room temperature
- 1 cup sugar
- 1 tablespoons grated lemon zest (4 to 6 lemons)
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup flour
- Confectioners' sugar, for dusting
- Grease a 9x13x2 inch baking sheet.
- Mix the butter and sugar with an electric mixer until light.
- Combine the flour and salt and add to the butter until just mixed. It might seem a bit crumbly, but that is normal.
- Gather the dough into a ball inside the bowl.
- With floured hands, press the dough into a 9x13x2 inch baking sheet, building up a 1/4-1/2 inch edge on all sides.
- Chill in the fridge for at least thirty minutes.
- Preheat the oven to 350° and bake the crust for 15 minutes or until very lightly browned.
- While the crust is baking, whisk together the lemon zest, lemon juice, sugar, eggs and flour. Pour the mixture over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares and dust with confectioners' sugar and top with berries if desired.
- *If you're making lemon bars for a crowd (six or more people) then double the recipe!
Whaddya say? Lemon bars for dessert this weekend?!