Sugar, butter, eggs, flour and sour juice that will make your lips pucker: hello lemon bars.
The lemon bar is a cookie bar that is palatable and distinctly satisfying. If a sweet version of umami existed, lemon bars would fulfill one hundred times over. No such form of umami exists to my knowledge, but this citrusy baked treat categorizes in more than one of the classified tastes, that we know for sure. The lemon bar remains a classic treat for one and all; exemplifying spring and summer flavors, while allowing a winter seasoned produce item to shine. The versatile lemon is utilized in both sweet and savory contexts, from lemon garlic pasta to lemon meringue pie. Lemons are used around the world for infamous dishes, baked goods and drinks alike.
For that reasoning and more, Lemon, you are satisfactory.
I would like to take this moment to thank lemons for existing and allowing us the delight of the scrumptious lemon bar. These bars bring buttery crust and custardy citrus filling together into one blissful bite.
I know these bars will be gone within days of making them, which leaves me to the conclusion that lemon bars are a classic, beloved treat for everyone.
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar plus more for dusting
- Pinch Salt
- 4 large eggs
- 2 cups granulated sugar
- 6 tbsp all-purpose flour
- 2 tsp lemon zest
- 5 tbsp lemon juice
- 1) Preheat oven to 350. Line a 9-by-13 in baking pan with aluminum foil and spray with non-stick spray. Set aside. 2) For the crust: Whisk the flour, confectioners’ sugar and salt in a large bowl. Cut in the butter to form a crumbly dough; press into the prepared baking dish. Bake for 20 min, then transfer to a rack to cool slightly. 3) Meanwhile, whisk together eggs, granulated sugar and flour until well combined. Add in the lemon zest and juice and mix until well incorporated. Pour the filling over the cooled crust and bake for about 25 minutes or until the filling is set. Transfer to a rack and allow to cool completely. Sprinkle the top with confectioners’ sugar. Lift out of the pan and cut into pieces.
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