My Easy Lemon Bars

 

 

I love lemon desserts.  Not too tangy but just the right combination of sweet and tangy does it for me.  There are those times during the summer months when I find myself craving something light and refreshing after a meal and these are that perfect fit. These are so easy to make. The crust is soft and the lemon filling is so creamy.  This recipe makes about 24 bars.

 

My Easy Lemon Bars

 

For the Crust

1¾ cups all-purpose flour

⅔ cup powdered sugar, plus extra for decorating bars

¼ cup cornstarch

¾ teaspoon salt

¾ cup butter, at cool temperature, cut into 1-inch pieces

 

For the Filling

4 eggs, beaten lightly

1⅓ cups granulated sugar

3 tablespoons all-purpose flour

2 teaspoons grated lemon zest, from about 2 large lemons

⅔ cup lemon juice

⅓ cup whole milk

Pinch salt

 

     Preheat oven to 350 degrees F. Lightly butter a 9×13-inch baking  

     pan and line with parchment paper. Make sure the parchment   

     paper comes up the sides to create a sling to lift the bars out when 

     they are done.

      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes. Then reduce the oven to only 325 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.  Pour into warm crust and bake until filling feels firm when touched lightly, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the ends of the parchment paper, then place on a cutting board to slice into squares. 

 Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.

Notes

You can freeze these:  Once sliced, place lemon bars on a baking sheet and freeze until solid, about 2 hours. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.

You can prepare the crust by hand simply by whisking together the flour, powdered sugar, cornstarch, and salt. Then, cut in the butter with a pastry blender (or grate frozen butter into the mixture and rub together quickly with your fingers) until completely incorporated and resembles coarse meal.

The filling needs to be poured into a warm crust straight from the oven, so once the crust is in the refrigerator chilling, prepare the filling so it’s ready when the crust comes out of the oven.