We are lemon nuts over here. NUTS, I’m tellin’ ya. Lemon bars have always been a family favorite — well, except my husband. He wasted about twenty years telling me he didn’t like lemon bars — wouldn’t try them, but he was SURE he hated them.
Last year, he tried a bite. Yesterday, he informed me that these may be his favorite dessert I make. Favorite, people. My apple pie has been his numero uno for over twenty years. Strawberry Rhubarb Crisp has been a close second.
But these beauties edged them both out. Who knew?
Everyone has a recipe for lemon bars. This is just my version after many, many, many times of tweaking the recipe. I use a bit of a smaller pan than most to get a nice, thick bar, and extra lemon juice because we like them super tart. See what you think!
First you’ll want to warm the lemons up and preheat your oven to 350 degrees. Warm lemons make more juice so put them in a bowl of hot water and then begin the easy, peasy crust. Mix together the following:
1 c. softened butter,
2 c. flour,
and 1/2 c. sugar.
Press this goodness into an ungreased 8×11″ baking dish and bake for 20-25 minutes or until golden brown.
While the crust is baking, juice enough lemons to get about 2/3 c. juice. This will be 2-3 large lemons. If you’d like, you can also zest the lemons for a bit of garnish at the end.
In a bowl, whisk 1-1/2 c. sugar
with 1/4 c. flour,
and 2/3 c. lemon juice.
When the crust has baked, pour the egg/lemon mixture carefully over the hot crust being careful not to pour too quickly and disturb the crust.
Bake for 20 minutes and remove to a cooking rack. The filling will firm up as it cools. When completely cool, dust with powdered sugar (about 1/4 c. or so), and sprinkle with lemon zest.
There you have it! Super tart, gorgeous lemon bars ready to win over even the stubborn cuties you happen to love.
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