Lemon Bars

Luscious lemon bars with a shortbread type base. Are you sold yet? These are perfect for summer, light, lemony and delish!

These aren’t as good as the lemon coconut ones I make, but very good in their own creamy lemon way.

Ingredients Needed:

Crust:
3/4 cup of butter
1/2 cup of white sugar
2 cups of flour
2 tbsp lemon zest

Filling:
4 eggs and one yolk
2 tbsp of lemon rind
1/2 cup of fresh lemon juice
1 1/4 cups of white sugar
1/4 cup of flour
1 tsp baking soda

Kick the tires and light the fires to 325 degrees.

Mix the flour and sugar then cut the butter in.

Ah lemon zest, the mother of all flavor. The bringer of lemony goodness to baking.

See those lovely speckles? This is what makes this recipe slightly different that most out there. How can you NOT add zest to the base? Just that perfect lemon tinge to the shortbread taste.

Heaven. You could just eat this if you wanted.

Or, continue on with the filling. Mix the sugar, baking soda and flour together.

Whip the eggs and one yolk in a bowl, add the lemon juice and rind, then add the dry ingredients in.

I added the extra yolk to make the filling more creamy.

Pour the filling on the crust. Bake in a 325 degree oven until the middle is set. The lower temperature makes the top end up a lot less brown, as most recipes tell you at the end to cover the too-browned top with icing sugar.

Nothing too browned here! Just perfect!

Lemon Bars
Amazing lemon bars with a shortbread crust.
Author:
Recipe type: dessert,bar,square
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Crust:
  • ¾ cup of butter
  • ½ cup of white sugar
  • 2 cups of flour
  • 2 tbsp lemon zest
  • Filling:
  • 4 eggs and one yolk
  • 2 tbsp of lemon rind
  • ½ cup of fresh lemon juice
  • 1¼ cups of white sugar
  • ¼ cup of flour
  • 1 tsp baking soda
Instructions
  1. Kick the tires and light the fires to 325 degrees.
  2. Mix the flour and sugar then cut the butter in.
  3. Add the lemon zest.
  4. Or, continue on with the filling. Mix the sugar, baking soda and flour together.
  5. Whip the eggs and one yolk in a bowl, add the lemon juice and rind, then add the dry ingredients in.
  6. I added the extra yolk to make the filling more creamy.
  7. Pour the filling on the crust. Bake in a 325 degree oven until the middle is set. The lower temperature makes the top end up a lot less brown, as most recipes tell you at the end to cover the too-browned top with icing sugar.

 

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