I was craving something lemony and sweet, and decided it was time I threw together some lemon bars. This is a super simple recipe that anyone can make, so give it a try!
Not pictured here is the rest of the pan I fumbled with and broke into a million pieces, which is now a very delightful lemon crumble. ¯\_(ツ)_/¯ It still tastes good! Just have to eat it with a spoon now instead.
What you need:
- 2 sticks unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup organic cane sugar (granulated is fine)
- 1/4 teaspoon kosher salt
- 2 cups organic cane sugar
- 1/2 cup all-purpose flour
- 6 large eggs
- Zest and juice of 4-5 lemons
- Powdered sugar, for sifting at the end
For the crust:
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter o r line with parchment paper and set aside.
Cut together the butter, flour, cane sugar and salt. It will be a crumbly mixture that holds together when you squeeze it.
Press into the prepared pan and bake until golden, about 20 minutes. You don’t have to let this cool before adding the filling, but if you need to prepare it ahead of time feel free!
For the filling:
Whisk together the cane sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20-25 minutes.
Give the pan a wiggle before removing it from the oven, it should be JUST set but not liquidy.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
Sob sweetly as you eat the entire pan.