Perfectly tart & sweet. There's a reason why the classics are classic. Lemon Bars hit the scene in the mid-1960's and I've been making these since the mid-70's...about 4 decades. What can I say? They're perfect to bring for a party, or work, or to have sitting out on the kitchen counter for a quick grab & go. A lovely sweet bite any time of day.
The Classic Lemon Bar
- 1 cup flour all purpose
- ½ cup butter unsalted, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ tsp baking powder
- 2 eggs large
- 1 egg yolk
- 1 cup sugar white, granulated
- 2 tablespoon flour all purpose
- ¼ teaspoon baking powder
- ¼ cup lemon juice fresh squeezed (see notes)
- 1 tablespoon lemon zest finely grated
- 2 teaspoon powdered sugar to dust the top after baked and cooled
- Heat oven to 350F (175C)
- Spray or butter an 8x8 or 9x9 inch baking dish, then line with parchment paper with enough overhang on the sides to lift out the lemon bars after baking. (see notes)
- In a mixing bowl add the flour and soft butter, roughly combine then add the remaining crust ingredients and mix thoroughly.
- Press evenly into the bottom of your lined baking pan (if needed, lightly wetting your fingers with water to prevent sticking) then dock holes in the crust with a fork, pricking all over about 2 inches apart.
- Bake in preheated oven until crust is barely a golden blond color on the edges - about 20 minutes. While baking, prepare the lemon layer.
- In a bowl beat the eggs plus egg yolk and the sugar until smooth, add the flour and whisk again until thoroughly combined.
- Add remaining ingredients (holding back the 2 teaspoon of powdered sugar) and whisk to thoroughly combine.
- Pour the filling over the crust, letting it settle evenly, then bake until there is a thin crispy layer on the surface. The crusty surface may color slightly. At the 15 mark, monitor for color and doneness (the crispy surface) and possibly bake another 5-8 minutes depending on your oven and elevation.
- Cool completely
- When completely cooled, remove from pan using the parchment to carefully lift up the block. Using a knife with a long blade, cut into squares. Between each cut, wipe the knife blade off to prevent sticking.
- Dust with the reserved powdered sugar and serve. (see note)
Recipe credit & adapted from Food Wishes.