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I’ve been working on this recipe ever since I googled “lemon bars” a year ago! Believe me that no one in my house has suffered from this recipe “work.”

The original recipe I made, found here, yields a pretty bar that has too little lemon curd for the thick crust, and is not lemony enough.

Here’s my Best Lemon Bar recipe. It’s easy to make. There are few steps, ingredients that are in every pantry, a measurable amount of lemon juice (vs. the imprecise “juice of X lemons”) and most important, it has a good ratio of tart lemon to buttery crust.

This is for a 9×11 pan, but 9×13 is okay too, just will yield a shorter bar.

Crust

1 cup unsalted butter softened (2 sticks)

1/2 c sugar

2 cups all purpose flour

1/4 tsp salt

Blend these ingredients together until you have a crumby and floury bitty mixture. Press it into the bottom of the pan and bake in a preheated oven at 350 F for 20 minutes.

Curd

6 eggs (med or large, if XL drop to 5)

2 1/4 cups of sugar (this can go down to 2 cups if desired)

3/4 cup of fresh squeezed lemon juice (this can be anywhere from 4-8 lemons)

zest of 1-2 lemons

1/2 cup all purpose flour

Whisk these ingredients and pour them over the hot baked crust. Return the pan to the oven for an additional 20 minutes. There may be a little jiggle when you take the pan out of the oven but it will solidify as it cools.

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