Lemons are ripe here in California, and the trees in my neighborhood are loaded with beautiful, yellow gems. Here’s a recipe for luscious, tangy-sweet lemon bars with a buttery crust. Enjoy!
Fresh Lemon Bars
Makes 24 bars
For the crust:
1 cup (2 sticks) unsalted butter, room temperature
2 cups (10 oz) flour
2 TB cornstarch
1/2 cup powdered sugar
1/2 tsp. salt
For the filling:
3 cups granulated sugar
1/4 cup (1 1/4 oz) flour
5 large eggs
2 TB fine grated lemon zest
1 cup freshly squeezed, strained lemon juice*
Preheat oven to 350. Line 9 X 13 baking dish with parchment. Blend together the ingredients listed for the crust until a crumby mixture forms. Pat into the parchment lined pan and bake for 25 – 30 minutes, or until lightly golden brown.
While the crust is baking, mix the filling ingredients. Begin by blending the sugar with the flour in a medium mixing bowl. To this mixture add the eggs and stir until combined. Add the lemon juice and zest, stirring until combined.
When the crust is lightly golden brown, pour the filling mixture onto the hot crust and put it right back into the oven. Bake for 25 – 30 minutes, or until the filling is no longer liquid in the middle. Remove from oven and cool until room temperature. Dust cooled bars with a powdered sugar for a beautiful snowy top. Cut into bars and serve at room temp or cold. Store any uneaten bars in the refrigerator.
* These bars may be made with any type of lemon, as long as they are good, fresh lemons. I especially like to use ripe Meyer lemons in this recipe. Fresh limes may be substituted, but decrease the zest by 1 TB and the replace 1/4 cup of the juice with water. You may very gently tint the filling green if making lime bars. Just use a couple drops green food coloring if desired.