Quick Lemon Bars

Lemon Bars 4I picked these lemon bars from the Barefoot Contessa because they didn’t involve making lemon curd ahead of time and also because they froze well. Next time I think I’d make them a little less sweet. I like my lemon squares to kind of punch you in the face and these didn’t quite do the trick. Lemon Bars 6

Start with a 9″ x 13″ baking dish. Butter it and line it with parchment (otherwise you will never get the bars out alive). Then juice and zest about 4 lemons, until you get about 2 tablespoons lemon zest and 1 cup lemon juice.

Lemon Bars 5In the bowl of an electric mixer, cream together 1 cup room temperature butter and 1/2 cup granulated sugar. Lemon Bars 1

Bit by bit, add in 2 cups all-purpose flour and mix until just combined.

Lemon Bars 2Form the dough into a ball and press it firmly into the base of the baking dish. Lemon Bars 3

Chill that for about 10 minutes, then bake at 350°F for 15-20 minutes, until a light golden. Leave the oven on.

Lemon Bars 8In a bowl, whisk together 6 room temperature eggs, 3 cups granulated sugar (I would use probably half this amount next time), the lemon zest, lemon juice, and 1 cup flour (this flour seemed a little out of place to me and made for a very solid lemon bar. Next time I’d either halve it or leave it out altogether). Lemon Bars 7

Pour the filling onto your still-warm crust and bake for a further 30 minutes, until the filling is set.

Lemon Bars 9Let that cool before cutting into triangles or bars and eating. You can also dust the tops with icing sugar prior to serving for extra pizzazz. Lemon Bars 10

Lemon Bars 11
Not *quite* what I was going for, but still good.
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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

14 thoughts on “Quick Lemon Bars”

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