Lemon Bars are always a big hit with the family. The lemon bars are gobbled up so quickly because they are so delicious and won’t last long. If you are looking for a delicious cookie with a fresh tangy bite, lemon bars are a must. They are simple to make and are beautiful to serve.
These beautiful lemon bars add a great touch of color to any display. Their shortbread crust is sure to be big hit with any get together.
Ingredients for Lemon Bars
- Butter: 1/2 cup butter
- Sugar: 1 cup sugar, divided
- Flour: 1 cup + 2 tablespoons flour, divided
- Eggs: 2 eggs
- Lemon: 3 tablespoons fresh lemon juice
- Lemon Peel: 2 teaspoons finely shredded lemon peel (zest)
- Baking Powder: 1/4 teaspoon baking powder
- Confectioner’s Sugar: Enough for dusting (optional)
Directions
Layer One: The Buttery Cookie Crust
With an electric mixer, beat the butter on medium speed for 30 seconds
Add 1/4 cup of the sugar.
Beat until combined.
Beat in the 1 cup of flour till mix is crumbly.
Press into the bottom of an ungreased 8x8xs inch baking pan.
Bake in a 350* oven for 15 to 18 minutes, or just until golden brown.
Layer Two: Lemon Cookie Layer
While the crust is baking, combine eggs, the remaining sugar, the 2 tablespoons of flour, lemon peel, juice and baking poweder.
Beat for 2 minutes until thorough combined.
When the cookie crust comes out of the over, pour the lemon combination onto the hot baked layer
Bake at 350* for an additional 20 minutes. Baked until the edges are lithly browned and the center is set.
Step Two: Cool
Cool on a wire rack.
If desired, dust a sifting of confectioner’s sugar over the top of the lemon layer (once cooled).
Cut into squares.
Yields approximately 20 squares.
Substitutions
As always, the best ingredients are the freshest ingredients. If you do not have access to butter, do not use margarine; this makes the whole cookie fall “flat” in flavor.
However, if you do not have access to fresh lemons, in a pinch you can use a ready-to-use lemon juice concentrate.
How to Store Lemon Bars
Once cut, you can store the lemon bars in an airtight container for 3-4 days. Our NEVER last that long, but if they were to be stored, storing more than a few days, the lemon gets “wet” and makes the cookie soggy.
Ingredient List
- 1/3 cup butter
- 1 cup sugar
- 1 cup flour
- 2 eggs
- 2 tablespoons flour
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1/4 teaspoon baking powder
- Confectioner’s Suger (optional) for dusting
Directions
Beat the butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of sugar. Beat till thoroughly combined. Beat in a cup of the all-purpose flour till crumbly. Press into the bottom of an ungreased 8x8x2-inch baking pan. Bake in an oven at 350* for 15 to 18 minutes, or until golden brown.
While the butter cookie is baking, combine eggs, lemon peel, lemon juice and baking powder. Beat the mix for 2 minutes to thoroughly combine. Pour over the hot baked cookie layer.
Bake in the 350* over for an additional 20 minutes more or until lightly browned around the edges and the center is set. Cool on a wire rack. If desired, dust with confectioner’s sugar by sifting the sugar over the top. How much you add of the dusting is up to you.
Cut into bars.
Yields: Approximately 20 Squares