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Lemon Bars

Sweet & tart ultra delicious lemon bars that are easy to make and even easier to eat! Perfect for a summer treat, picnic, father's day, 4th of July, or any outdoor party
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Cook Time 55 minutes
Resting Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Servings 24 Bars

Equipment

  • 1 9 X 13 glass pan
  • mixing bowls

Ingredients
  

  • 1 cup butter melted
  • 2 ½ cups sugar divided ½ cup for crust 2 cups for filling
  • 1 tbsp lemon zest
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 ½ cups AP flour divided 2 cups + 2 tbsp for crust 6 tbsp for filling
  • 1 cup lemon juice about 4 to 5 lemons
  • 6 eggs

Instructions
 

  • Preheat oven to 325 F and prepare the 9 X 13 pan with parchment paper. (Make sure to leave an overhang of parchment to make it easier to get the bars out of the pan)
  • Before beginning the crust, get your sugar and lemon zest and mix the zest into the sugar with your hands. You will perfume the sugar with the beautiful lemon flavor
  • Crust: To make the crust melt the butter, and when melted, mix with lemon sugar, salt, and vanilla. When all combined, add flour until a dough is formed.
  • Press the dough into the prepared 9 X 13 pan and bake for 20 - 22 minutes or until lightly browned.
  • While crust is in the oven make the filling
  • Filling: To make the filling whisk lemon juice with 6 eggs, set aside
  • In a different bowl, whisk together the lemon sugar and the flour (about 1 minute to break up any flour clumps)
  • Add the juice and eggs into the flour and sugar and whisk until combined.
  • When crust is removed from the oven, quickly poke holes in the crust (not all the way down) using a fork to allow the filling to soak into the crust.
  • Pour the filling over the crust and bake for 22 - 28 minutes until the center is mostly set and is no longer jiggly.
  • Cool for 2 hours at room temperature and then transfer to the fridge for another 1 - 2 hours.
  • Once cooled, run your knife along the edges to separate the bars from the pan, then lift the parchment paper out of the pan and cut into into squares, and top with powdered sugar.
  • They will last in the fridge for up to a week, or frozen for 3 - 4 months....If they last that long!

Notes

Use a glass or ceramic pan, you can get a slight metallic taste when baked in a metal pan
If you don’t have enough lemon juice you can sub with any other citrus, I’ve used orange and it works great.