Lemon Bars
Cook time
Total time
Serves: 12-16 squares
  • 1½ cups all-purpose flour + ¼ cup for filling
  • ¼ cup white sugar + 1¼ cup for filling
  • ¼ teaspoon kosher salt + ½ teaspoon for filling
  • ½ cup cold butter, cubed
  • 4 eggs
  • Zest and juice of 2 lemons, separated
  • powdered sugar (for dusting)
  1. Preheat the oven to 350 degrees F. In a medium bowl, combine 1½ cups flour, ¼ cup white sugar, and ¼ teaspoon of salt.
  2. Add the cubed butter to the flour and using your hands, combine the butter with the flour until you're left with a crumbly mixture.
  3. Press this flour/butter mixture into a greased and/or lined 9x13 pan (I really suggest lining the pan with tin foil and spraying with Pam - this way, you can lift the bars right out of the pan when they're ready to cut instead of having to angle your knife into a pan). Bake the crust for 15-20 minutes or until just turning golden on the edges.
  4. While the crust bakes, combine the zest of 2 lemons and 1¼ cups of white sugar in a medium sized bowl and rub them together until the zest is incorporated into the sugar (this makes sure that all of the lemon flavor/oils from the zest is well incorporated into the sugar and filling).
  5. Whisk or beat in the eggs and add the lemon juice. Add ¼ cup of flour and ½ teaspoon of salt and whisk them in, too.
  6. Pour the lemon filling over the hot crust and bake for 20-25 minutes or until the top is set and doesn't wiggle.
  7. Remove the lemon bars from the oven and allow to cool COMPLETELY before sprinkling with powdered sugar and cutting. Makes about 12-16 squares, depending on how large or small you cut them.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/02/13/lemon-bars/