I don’t have much to say about lemon bars–there isn’t any sort of traditional recipe my family uses nor do I have any interesting cultural facts to share. I am excited about this recipe because after about a year of experimenting on-and-off with making lemon bars that aren’t overly-custardy, this one fits the bill.
If you like lemony-lemon bars whose filling is more like jelly than cake, and whose crust ratio offers just the right amount of sweetness to counteract a slightly sour tang, then this recipe is for you, too. Plus, it’s made with only a few ingredients, all of which you’re likely to already have in your kitchen.
Makes one 8 inch square pan (16 bars)
1 cup flour
1/2 cup powdered sugar
pinch of salt
1 stick unsalted butter, cubed
1 cup sugar
2 tablespoons flour
2 teaspoons lemon zest
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Butter the 8 inch square pan.
Pulse flour, powdered sugar, and salt in food processor. Add butter incrementally in small cubes and pulse several times until mixture is crumbly. Pour mixture into pan and press down evenly. Bake for 18 minutes, until golden.
In a medium sized bowl, whisk together eggs, sugar, and flour. Add lemon zest and juice and continue to whisk until smooth. Pour over cooked crust (doesn’t matter if crust is still hot) then bake for 15 minutes, until filling has just set. Allow to completely cool before cutting then sprinkle powdered sugar on top (optional).