Desserts. Some like them sweet and some like them sour. I don’t discriminate. My all time favourite slightly “sour” dessert is the lemon bar. The best lemon bars have a golden crust with a bright lemon filling that balances a tangy and sweet . The great thing about lemon bars is that they’re easy to make, almost foolproof. With only two elements and less than 10 ingredients, they’re pretty difficult to get wrong. Also, you can make a ton with very little effort.
I adapted this recipe from Ina Garten’s the Barefoot Contessa Cookbook, which calls for way more refined sugar than I’d like myself, friends or family to consume. The difference between my rendition and hers is that I’ve significantly decreased the sugar and increased the lemon zest and juice for more lemon flavour. That being said, there’s still quite a bit of sugar in these lemon bars, so eat a little at a time or share with friends. Sharing is caring!
makes 20 squares or 40 triangles
20 minutes prep
50 minutes baking
1/2 pound unsalted butter at room temperature
1/2 cup sugar
2 cups flour
1/8 teaspoon kosher salt
6 large eggs
1 2/3 cups sugar
zest of 6 lemons
1 cup lemon juice (approx. 6 lemons)
1 cup flour
confectioners’ sugar (optional)
Preheat the oven to 350 degrees F.
In an electric mixer, cream the butter and sugar until light. Combine flour and salt until mixed and flatten onto a 9 x 13 x 2 inch baking tray. Bake 15 to 20 minutes until lightly browned and let cool.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Whisk eggs, sugar, lemon zest, lemon juice and flour. Pour over the cooled crust and bake for 35 to 40 minutes until set. Remove from heat. When cool, cut into squares (or triangles) and dust with confectioners sugar. Then, eat and enjoy!