Lemon Bars (Refreshed)
A lemon-y dessert atop a buttery shortbread cookie and topped with a dusting of powdered sugar. A perfect dessert for anyone who likes to keep it light and fresh!
Servings: 20 bars
Equipment
- 1 9x13 cake pan
- 1 lemon juicer
- 1 mesh strainer optional, but it makes dusting the bars with sugar easier
- 1 Hand mixer
Ingredients
Crust Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1 cup butter softened
- 1/4 tsp salt
Lemon Curd Filling
- 2 cups sugar
- 8 large eggs
- 2/3 cup lemon juice, freshly squeezed (about 3-4 lemons)
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
Finishing Touch
- Powdered Sugar
Instructions
For the Crust
- Combine 1 cup butter, 2 cups flour, and 1/4 cup sugar in a bowl.
- Press the mixture into the bottom of a greased 9x13 cake pan.
- Bake at 350℉ for 10 minutes
For the Lemon Curd Filling
- While the crust is baking, combine 8 eggs, 2 cups sugar, and 2/3 cup lemon juice in a bowl and mix together.
- Add in 1/2 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Mix until just smooth.
- Pour lemon mixture on top of crust and place back in the oven.
- Bake at 350 ℉ for an additional 20 minutes until set. This timing be differ depending on your oven and altitude. Keep a close eye on this. You want it to just set and now show any browning on the edges.
Finishing Touches
- Once the lemon bars have cooled, cover them and place them in the fridge to get cold.
- Just before serving, sprinkle the lemon bars with powdered sugar.
- Cut and enjoy!
Notes
This is what over baked lemon bars will look like. If it's cracking like this in the oven, it is over done. It can also crack like this while it cools, it's another sign of being over baked.
You want to pull the lemon bars out of the oven before they start to brown.