Happy April, everyone!
Now that the Spring is officially here I wanted to do a recipe that fits the new season. One of my favorite parts about going in to the warmer months is baking with citrusy flavors. So, in this post I’m going to cover one of my favorite citrusy things-lemon bars!
Luckily, my roommate, Marissa, who also loves baking had a great lemon bar recipe she let me use. She’s from the Houston area, and she has a lemon tree that grows in her back yard that she uses to make fresh lemon recipes with, like lemonade and lemon bars so I figured she would have good taste in choosing a good recipe. She said this lemon bar recipe is so good that even her brother, who can be a picky eater and doesn’t usually like lemon bars, loves them and now begs her to make them all the time! The lemon bar recipe Marissa recommended and that we will be using is the Barefoot Contessa recipe.
I made up a batch and the verdict is that they are DELICIOUS. The crust is similar to a shortbread, so it makes the house smell like sugar cookies when you bake it and it’s the perfect crumbly consistency. The center is gooey and packed with lemon flavor, then the top even has a sugary crust that adds a nice crunch. I’ve never made a lemon bar recipe that the sugar did that with but it’s actually a very pleasant surprise!
Check out the recipe and steps below and ENJOY 🙂
- For the crust:
- 2 sticks unsalted butter, at room temp
- 1/2 cup granulated sugar
- 2 cups flour
- A dash of salt
- For the filling:
- 6 large eggs at room temp
- 3 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup freshly squeezed lemon juice (6 lemons in total will give you enough for the zest and the juice. If you don’t quite get enough juice, just add water until you make it to a cup full)
- 1 cup flour
- Powdered sugar, if desired, for dusting at the end
- First, make the crust! Combine the butter and sugar, scraping down the sides frequently to make sure everything is incorporated. Then, slowly add the flour to avoid clumping then add your dash of salt for the final touches!
- The dough may be a bit crumbly, just because it is a shortbread crust, so roll the dough into a ball to gather all of your dough together then flatten out into a 9×13 in. pan. You don’t even have to butter the pan because there is so much butter in the crust already!
- Bake the dough for 15 to 20 minutes at 350 degrees.
- Now, start making the filling! First, combine the eggs and sugar together with a whisk.
- Add the fresh lemon juice and zest!
- If your crust is finished baking, you can now pour the filling on top and bake still at 350 degrees but for 30-35 minutes. Start checking at 30 minutes-if the sides are browned the bars are ready!
- When you take the bars out of the oven, give them a long time to cool, or better yet put them in the fridge or the freezer, before you cut them into squares. The filling is so gooey that you can ruin them if you don’t give them time to cool!
- Dust powdered sugar on top if so desired.
And then you have beautiful, delicious, gooey, flavorful lemon bars perfect for spring time! SO YUMMY. Look at the sugary crust on top and the gooey center-mouthwatering!
Love & Best Baking