After I learned how to make lemon bars, I stopped buying them from coffee shops and bakeries. I thought they were difficult to make, but they are simple and a pleasant break from the heavier, decadent desserts out there.
My preference for desserts have definitely changed as I’ve gotten older. It used to be heavy on chocolate, but now, chocolate should be the supporting actor. Don’t send me hate mail just because I said that.
Anyway, I tend to put more eggs into my lemon bars, but that’s not what you’re getting here. Except in these pics…
LEMON BARS
INGREDIENTS (makes 16 bars, cook time 50 minutes)
- 2 cups all purpose flour (almond flour or gluten free flour)
- 1 stick unsalted butter, melted
- 1/4 cup powdered sugar
- 1/3 cup granulated sugar
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1/2 tsp salt
- 4 eggs
- 1/2 tsp baking powder
- Powdered sugar for dusting
PREPARATION
- Preheat oven to 350°F.
- Combine flour, melted butter, and powdered sugar until fully incorporated in a mixing bowl.
- In a lined or greased 9×9 baking dish, press shortbread crust flat until you have an even layer.
- Bake for 20 minutes until edges are golden brown.
- In another mixing bowl, add the rest of your ingredients – sugar, lemon zest and juice, salt, eggs, and baking powder.
- Once your crust is ready, pour your lemon mixture into the baking dish and bake for 30 minutes or until the middle is firm.
- This is where lining your baking dish comes in handy. Just lift the sides for easy removal. You can wait to let these cool before you cut, but I often go for it and don’t wait.
- Dust with powdered sugar.
Are there any other words to describe a mixing bowl or mixture? It’s so repetitive! What else would I call it though?
More Than A Craving 