When life gives you lemons, make lemon bars. These lemon bars. Not the boxed stuff that tastes so artificial you almost hurl. My family calls me crazy for many reasons. Downing six of these lemon bars in one sitting is one of them. And when these lemon bars are so delicious, it’s impossible not to.
Lemon bars are the sour-sweetness goodies in my house. The crust is the perfect texture to suite the fillings’.These lemon bars are way to awesome for words.
I mean, you can always do other stuff with your lemons, but these lemon bars are the best. No doubt about it.
It’s really easy to make these Lemon Bars. I have a fun time making them all the time. I hope you do too! I know that you will love these Lemon Bars by far.
For the Crust:
- 1 3/4 cups all-purpose flour
- 2/3 cup powdered sugar, plus extra to sprinkle on bars
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
- 4 large eggs
- 1 1/3 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons grated lemon zest, from 2 large lemons
- 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
- 1/3 cup milk
- Pinch of salt
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
- Stir together the flour, powdered sugar, cornstarch, and salt. Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
- For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
- Pour the filling onto the warm crust (it’s important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.