Luscious Lemon Bars

lemo

These lemon bars were created from several different recipes.  Not typically a fan of lemon desserts,  I had a mission of finding a really good lemon bar to give as a birthday treat to my friend.  As I read recipe reviews, I found that the biggest complaint with most recipes was that many lemon bar recipes didn’t have the right combination of tartness and sweetness.  Many were a little too sweet and lacking in the lemon department.  This recipes won’t leave you wanting for more lemony goodness.  I cannot overly state that you MUST use fresh lemons for this recipe. While I keep bottled lemon juice in my fridge for recipes, there is NO comparison in taste between the bottled juice and freshly squeezed.

One thing I have learned is that to release the most juice from a lemon, put some muscle into rolling the lemon back and forth on the kitchen counter.  Once you have done that, zest the lemon before juicing, of course being careful not to zest into the white part of the lemon.  The yellow zest has so much tart lemon flavor that you definitely don’t want to leave it out!

lem

Lemon Filling:

  • 4 eggs, lightly beaten
  • 1 1/3 cups white sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest
  • 2/3 cup fresh lemon juice
  • 1/3 cup milk
  • Pinch of salt

Crust:

  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup powdered sugar
  • 1 cup cold butter, cut into pieces

 

Directions:

Crust:

Preheat oven to 350°.

Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Stir together 2 cups flour and 1/2 cup powdered sugar.

Cut in butter using a pastry blender or fork until crumbly.

Press mixture onto bottom of prepared pan.

Bake at 350° for 20 to 25 minutes or until lightly browned.

 

Filling:

Whisk eggs, sugar and flour in medium bowl.

Stir in lemon zest, juice, milk and salt, to blend well.

Stir filling mixture to re-blend; pour into warm crust.

Bake until filling is firm when lightly touched, about 20 minutes.

Transfer to wire rack to cool at least 30 minutes.

Remove bars from pan, loosening sides with knife, if needed.

Cut into squares and dust with powdered sugar.