PREP TIME: 30 MINUTES
COOK TIME: 45 MINUTES
RESTING TIME: 2-4 HOURS
TOTAL TIME: 1 HOUR 15 MINUTES
SERVING: 24
INGREDIENTS:
Crust:
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/2 granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, softened
Lemon Filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs - room tempature
Zest of lemons
1/2 cup fresh lemon juice (about 2 lemons, maybe 3)
Instructions:
Crust-
1. Preheat oven to 350 F degrees. Line a 9x13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
2. In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Soften the butter into and add to the dry ingredients.Using your hands mix the butter into the mixture until it's crumbly and starts to come together. scoop the mixture into the prepared baking pan and press it down into one even layer.
3. Bake at 350 F for 20-25 minutes or until the top is lightly golden brown. Remove from the oven and set aside. Keep the oven to 350 F while you prepare the filling.
Lemon Filling-
1. In a large mixing bowl, whisk together the granulated sugar and flour. Add in eggs, lemon juice and lemon zest and mix until fully combined. Pour mixture into the warm crust and place back into the oven.
2. Bake for 18-22 minutes or until lemon filling is set and no longer jiggly. Remove from the oven and transfer to a wire rack. Let cool completely for 1-2 hours. Cover tightly and refrigerate for at least two hours.
3. Slice & serve!
Notes
-Lemon bars can keep, well, for four days.
-Add sifted powdered sugar on top
-If you want the bars to be a little more tart add in a full cup of lemon juice. Taste and add more if desired.
-HIGHLY recommend putting on my lemon curd from my other recipe! Extra lemon-y!
Hozzászólások