Ooey Gooey Lemon Bars might be Springs finest comfort food. Made in layers with citrus studded throughout. Each bite is luscious, with a fine balance of sweet and tart anchored in a buttery shortbread base. Easy to make and truly a delightful way to celebrate a sunshine filled day.
Classic Lemon Bars
2 cups all-purpose flour
2/3 cup confectioners’ sugar
1 cup (2 sticks) butter, cut into cubes
½ tsp salt
Zest of one lemon
2 tbsp fresh lemon juice
4 large eggs
1 ½ cup granulated sugar
½ tsp salt
2 tbsp all-purpose flour
5 tbsp fresh lemon juice
Plus confectioners’ sugar to top (about ¼ cup )
Preheat oven to 350 degrees.
Line a 9 x 9 square baking dish with parchment and prepare with nonstick baking spray. Set aside.
To make the crust, in a medium sized mixing bowl add your flour, confectioners’ sugar, cubed butter, salt and lemon zest. Using your hands mix ingredients while pinching the butter into thin disks. Continue this method until the butter is worked through and no large pieces remain. Add fresh lemon juice and work though. The crust will be very dry but should hold together when pressed. Transfer to baking dish and evenly press down across the bottom and corners. With a fork, poke a few times across the surface. Par bake crust 25 to 30 minutes or until starting to golden.
While base is baking, make your filling. In the same bowl that has been wiped clean add eggs, granulated sugar, salt and flour and whisk together. Add lemon juice and whisk again until smooth. Set aside until base is ready.
Add filling to par baked crust and bake an additional 20 to 25 minutes or until custard is set and puffed, slightly golden on top. Remove from heat and rest. Filling will fall when cooled.
Allow bars to cool at least one hour before topping generously with confectioners’ sugar. Cut bars into squares and serve.
Note: Store extra Lemon Bars in an airtight container in the refrigerator for up to a few days, or in the freezer for a couple of weeks.
~Makes 9 large or 16 small squares
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