There are lemon bar people. Not sure if you knew that. A very specific demographic of friends and family around us that would do anything for lemon bars - even choose them over chocolate. I am not one of those people. But my boyfriend is - and so I make lemon bars for him and love seeing that lemon bar-loving face light up.
However, I don't usually want to make a 9X13 pan of lemon bars. That's a lot of lemon. So I found this recipe for 8X8 size pan of lemon bars and they are the way I prefer them: 50% buttery shortbread cookie and 50% sweet and tart lemon filling.
Find the lemon bar lover in your life and make their day with this recipe from It's a Fabulous Life.
However, I don't usually want to make a 9X13 pan of lemon bars. That's a lot of lemon. So I found this recipe for 8X8 size pan of lemon bars and they are the way I prefer them: 50% buttery shortbread cookie and 50% sweet and tart lemon filling.
Find the lemon bar lover in your life and make their day with this recipe from It's a Fabulous Life.
Luscious Lemon Bars, It's a Fabulous Life
INGREDIENTS
Crust:
DIRECTIONS
INGREDIENTS
Crust:
- nonstick cooking spray
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 large egg yolk
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 1/8 teaspoon kosher salt
- confectioners’ sugar, for dusting
DIRECTIONS
- Heat oven to 350° F.
- Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
- Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.
- When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes.
- Cool completely in the pan, then refrigerate until cold, about 2 hours.
- Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows).
- Store the bars covered in the refrigerator for up to 3 days.
- Dust with the confectioners’ sugar before serving.