I can't bet enough lemon bars, but sadly, its quite hard to find! When have you seen lemon bars sold at a bakery?
I guess I am stuck making them myself!
It just so happened that I had 1.75 lemons leftover in my house from when I was sick with a cold last week and was living off of hot lemon water. This is the perfect way to use up the extra lemons!
For my lemon bars, I made a small batch (I used a small non-standard baking dish, that is roughly the dimensions of 5"x4") because I am the only one in the house that eats lemon bars! If you plan on having at least 2 people eat lemon bars, then you should probably double the recipe and use an 8x11 baking pan.
I prefer my lemon bars extra "lemony", so I used a lot of juice and a lot of zest.
Here were my proportions:
- 1 stick butter, softened
- 1/4 cup white sugar
- 1 cup all-purpose flour
- 2 eggs
- ~3/4 cups white sugar (I used a big, heaping, 3/4cup (not a flat 3/4cup) to offset all the lemon juice! :))
- 1/8 cup all-purpose flour
- 1.75 lemons, juiced (or use 2 small lemons).
(Did you know: You can get more juice out of your lemon by microwaving it for 30 seconds, then pressing + rolling the lemon on the countertop using the palm of your hand.))
- Zest of 1 lemon
(Please do this properly and use a zester or microplane to zest the lemon. It pains me to see zesting go wrong)
- Powdered sugar
- Preheat oven to 350 degrees F.
- In a bowl, blend together softened butter, 1 cup flour and 1/4 cup sugar. Press firmly into your baking pan.
- Bake for 30 minutes in the preheated oven, or until firm and golden. I like my crust extra crispy!
- In another bowl, whisk together the remaining 3/4 cups sugar and 1/8 cup flour. Whisk in the eggs, zest, and lemon juice.
- Pour the mixture over the baked crust.
- Bake for an additional 30 minutes in the preheated oven.
- Let the lemon bars cool, and it will firm up. Cut the lemon bars when its completely cooled and sprinkle powdered sugar on top.