Luscious, creamy lemon bars with a shortbread type base. Are you sold yet? These are perfect for any time of the year – light, lemony and delish!
These lemon bars have NO coconut, something that everyone asked me for. Some of you can’t stand coconut ( I get it, Mr Magpie isn’t a huge fan) so these creamy lemon bars are just the ticket!
No coconut, a creamy lemon filling, these bars were a hit!
If you do love coconut in lemon bars, make sure to try these Lemon Bars. They are delicious!
Pin this recipe to your DESSERTS or CHRISTMAS DESSERTS board!
- 3/4 cup of butter Crust
- 1/2 cup of white sugar
- 2 cups of flour
- 2 tbsp lemon zest
- 4 eggs Filling
- 1 egg yolk
- 2 tbsp lemon rind
- 1/2 cup lemon juice
- 1 1/4 cups white sugar
- 1/4 cup 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.
Add the lemon zest.
Mix completely then press into the bottom of the pan.
Bake in the oven for 9-12 minutes until the base has browned. Remove and set to the side.
Continue 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.