I cook with lemon all the time, but I rarely bake with it, and I thought it was about time to change that! I set out to find the perfect lemon bars – a recipe that wasn’t too sweet but still really showed off the tangy lemon flavour – and these are the result. Scroll down for more pictures, hope you enjoy!
The Perfect Lemon Bars
- 7 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup + 2 tablespoons sugar
- 3 tablespoons flour
- 3 large eggs
- 2 teaspoons finely grated lemon zest
- ½ cup fresh lemon juice
- Optional: powdered sugar
Preheat oven to 350oF and position rack on lower third of oven. Line a 8 or 9 inch square metal baking pan, ensuring bottom and all sides are lined.
In a medium bowl, combine melted butter with sugar, vanilla, and salt. Add flour and mix until just combined. Press dough evenly over bottom of the pan and bake for 25-30 minutes, until crust is well browned on edges and golden brown in centre.
While crust is baking, whisk together flour and sugar in a large bowl. Whisk in eggs, then stir in lemon zest and juice.
When crust is ready, turn down oven to 300oF. Slide rack with pan out and pour filling onto hot crust. Bake for 20-25 minutes, until topping barely jiggles in centre when pan is tapped. Set on rack to cool completely in pan (this will take some time).
Lift foil liner and transfer bars onto a cutting board, and cut into desired size bars with a long sharp knife. (Optional: sprinkle with powdered sugar before serving). Enjoy!
1) After baking, there may be a thin layer of foam covering lemon filling, this is completely normal.
2) The bars can be stored in an airtight container in the refrigerator for several days. The crust will soften after 3 days, but the bars will still be delicious…if they even last that long!
Inspired by: Alice Medrich