These lemon bars are rich, chewy, and bursting with lemon flavor, making this dessert a great addition to a picnic or end-of-summer party. Although there are two separate baking steps, the actual preparation of ingredients is very simple and yields incredible results.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Crust
2 tablespoons butter
Preheat oven to 350°F. Grease a 9x13 baking dish with butter. Line with parchment paper, allowing paper to hang over two edges of the pan to allow for easier removal after baking.
In a large bowl, stir melted butter, sugar, vanilla, and sea salt together until combined.
248g / 2 cups all-purpose flour
Add flour and stir until just combined.
Pour dough mixture into prepared baking dish. Using a large spatula, press dough out to fill bottom of the pan.
Bake at 350°F until golden brown, about 15 to 18 minutes. While crust is baking, prepare filling.
Filling
432g / 2 ¼ cup sugar
47g / 6 tablespoons all-purpose flour
In a medium bowl, whisk together sugar and flour until combined.
6 large eggs
1 cup fresh lemon juice, from 8 to 10 lemons
1 tablespoon grated lemon zest
Add eggs to bowl. Juice lemons and add juice and zest to bowl. Whisk together until completely combined and filling mixture is smooth. Set aside.
Remove crust from oven when ready and place on a wire rack. Gently pour prepared lemon filling over top. It should naturally spread out into an even layer.
Reduce oven heat to 300°F and bake until filling has set and no longer jiggles in the center when pan is gently shaken, about 20 to 25 additional minutes.
Remove from oven and let cool at room temperature, about 1 hour. Chill entire dish in the fridge until cold, about 3 hours.
Dust confectioner's sugar over top of bars. Cut into 24 pieces. Serve chilled. Bars will keep for 3 days in an airtight container in the fridge.
From MakeBetterFood.com. . (makebetterfood.com/recipes/lemon-bars/). Adapted from Day, Cheryl. Back in the Day Cafe Cookbook. (Workman Publishing, New York).
Preheat oven to 350°F. Grease a 9x13 baking dish with butter. Line with parchment paper, allowing paper to hang over two edges of the pan to allow for easier removal after baking.
In a large bowl, stir melted butter, sugar, vanilla, and sea salt together until combined.
Add flour and stir until just combined.
Pour dough mixture into prepared baking dish. Using a large spatula, press dough out to fill bottom of the pan.
Bake at 350°F until golden brown, about 15 to 18 minutes. While crust is baking, prepare filling.
In a medium bowl, whisk together sugar and flour until combined.
Add eggs to bowl. Juice lemons and add juice and zest to bowl. Whisk together until completely combined and filling mixture is smooth. Set aside.
Remove crust from oven when ready and place on a wire rack. Gently pour prepared lemon filling over top. It should naturally spread out into an even layer.
Reduce oven heat to 300°F and bake until filling has set and no longer jiggles in the center when pan is gently shaken, about 20 to 25 additional minutes.
Remove from oven and let cool at room temperature, about 1 hour. Chill entire dish in the fridge until cold, about 3 hours.
Dust confectioner's sugar over top of bars. Cut into 24 pieces. Serve chilled. Bars will keep for 3 days in an airtight container in the fridge.
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