It’s been a long while since I last posted a baking recipe (last time I recall being last year…how time flies!). Then again, it’s also been forever since I last baked, just because I didn’t have an oven while living in France and the fact that I haven’t had opportunities to really bake, even when back at home.
However, I received a *massive* bag of lemons from my relatives not too long ago, and considering that I didn’t want to keep making lemonade for days, I decided to use some to make lemon bars! Also known as “lemon squares,” these tangy-sweet, crusty treats are wonderfully-cool and refreshing to enjoy in the summer, along with a nice glass of…lemonade?! As the old saying goes, “when life gives you lemons, make lemonade” (or lemon bars, in this instance!).
Any case, on to the recipe! Enjoy. 🙂
Lemon Bars (makes 24 squares)
2 cups flour
1/2 cup white sugar
1 cup unsalted butter, softened (2 sticks)
Preheat oven to 350°F (177°C). In a bowl, combine the butter and white sugar before adding in the flour. Mix until it forms a light-colored dough.
Line a 9 x 13 inch pan with parchment paper and press the dough in, making sure that it’s evenly spread out. Using a fork, lightly poke some holes throughout the dough to let out air as it cooks.
Bake for 15-20 minutes until lightly browned. Take it out and let it cool for at least 10-15 minutes.
(for the lemon filling)
6 eggs, beaten
3 cups white sugar
1/2 cup lemon juice (3-4 lemons, squeezed)
1 cup flour
zest of one lemon (optional)
powdered sugar (to dust)
Whisk in all ingredients before pouring onto the crust. Return to oven to bake for 30-35 minutes.
Take out the pan and let it cool on a wire rack until completely cooled. Sprinkle on powdered sugar just before serving.
*note* While it’s completely fine to serve lemon bars at room temperature, I’ve found them to be tastier/more lemony when they’re refrigerated. Only a personal preference, though!
— The Finicky Cynic
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