A neighbor and friend of ours has ambitions to host a small bonfire, and invited us. Since I always like to bring a treat when I’m invited to some kind of event like this, I decided to make something. Last time around, I made some homemade oatmeal cream pies, and they were a hit. This time, I wanted something a little different.
I was craving lemon bars, so, that’s what I decided to make. Of course, lemon bars are super easy if you’re buying a boxed mix, but where’s the fun in that? I dug around, found I had all the ingredients except the lemons, so I bought a bunch and went to town making this recipe.
Of course, plans for the bonfire weren’t actually firm, and it ended up not happening. Sadly for for our neighbor, he didn’t get to have any of these tasty lemon bars (this time around, anyway. There’s always next time, though! Whenever it actually happens, I’ll definitely have something on offer.
Want to know how to make these? Of course you do, that’s why you’re here, isn’t it? Here’s the recipe. If you make them yourself, let me know how they turned out!
Classic Lemon Bars
- Food Processor
- 9×9" Baking Dish
- Mixing Bowls
For the Crust
- ¾ Cup Unsalted Butter Softened
- 1½ Cups Flour
- ¼ Cup Powdered Sugar Plus additional for serving
For the Lemon Curd
- 4 Eggs
- 1½ Cups White Sugar
- ¼ Cup Flour
- ½ Cup Lemon Juice Fresh works best
- 2 Lemon's Zest
Make the Crust
- Preheat oven to 350°F. Coat your baking dish with nonstick spray and line with foil or parchment paper.
- Combine the unsalted butter, flour, and powdered sugar in a mixing bowl, until it forms a soft dough.
- Spread the dough evenly through the bottom and press it flat and into the corners.
- Bake for 15-20 minutes, then set aside while you make the curd.
Make the Filling
- Zest your two lemons.
- Add the zest and powdered sugar to your food processor and pulse a few times. This breaks down the zest so you get fewer pieces in the finished curd.
- In a mixing bowl, mix together the sugar/zest and flour. Add extra zest if you like.
- Add in the eggs and lemon juice. Whisk it all together until bubbles are just barely starting to form.
Assemble and Bake
- Pour your lemon curd mixture over the crust you baked, spreading evenly.
- Bake for 25-30 minutes, until the curd is jelly-like and not liquid.
- Let cool for 1+ hours, until it sets. Chill for another 3-4 hours for firm bars, if desired.
- Using a sifter, sprinkle powdered sugar on top to coat, cut, and serve.