It’s lemon season.
The harvest is grand this year so take advantage of freshly squeezed lemons.
The zest of a lemon peel gives a tart taste to the sweetness of your recipes.
This fresh-lemon inspired recipe is easy squeezy.
Make the crust first, then the easy recipe of lemon flavor curd. Just eggs, lemon and sugar.
Hint: When zesting your lemon peel, only zest the yellow part, not the white part. The white part has a bitter taste.
Watch video to see how easy it is to make.
Here is what you need
For Crust
- 1/2 Cup (1 stick) salted butter – room temperature
- 1 1/2 Cups all-purpose flour
- 1/2 Cup sugar
- 1 Tablespoon lemon zest (grated lemon rind)
For Lemon Filling
- 4 eggs
- 5 lemons to make 1 Cup lemon juice
- 1 1/3 Cups granulated sugar
How to Make:
- Preheat oven to 350 F (170 C)
- Grease 8×8 pan with butter.
- Make crust: Using an electric mixer, combine flour, sugar, and lemon zest.
- Add cubed butter and blend on low speed.
- Pat dough into pan.
- Bake for 16-20 minutes until slightly browned.
- Make lemon filling: While crust is baking, beat 4 eggs in a bowl.
- Add sugar and mix.
- Add lemon juice and mix well.
- When crust comes out of oven, pour lemon filling into pan.
- Bake for 20 minutes or until filling is firm and doesn’t jiggle.
- When Lemon bars are done, let cool completely before cutting.
- Keep refrigerated until ready to serve.
Makes 9 large squares or 12 smaller squares.
Easy Squeezy Lemon Bars
Equipment
- baking pan
- zester or grater
Ingredients
- 1/2 Cup (1 stick) salted butter – room temperature 1 1/2 Cups all-purpose flour1/2 Cup sugar1 Tablespoon lemon zest (grated lemon rind)
- 1 1/2 Cups all-purpose flour
- 1/2 Cups Sugar
- 1 tbsp lemon zest (grated lemon rind)
- 4 large eggs (room temperature)
- 1 1/3 Cups Sugar
- 5 large lemons (to make 1 Cup of fresh lemon juice)
Instructions
- How to Make:Preheat oven to 350 F (170 C)Grease 8×8 pan with butter.Make crust: Using an electric mixer, combine flour, sugar, and lemon zest.Add cubed butter and blend on low speed.Pat dough into pan.Bake for 16-20 minutes until slightly browned.Make lemon filling: While crust is baking, beat 4 eggs in a bowl.Add sugar and mix.Add lemon juice and mix well.When crust comes out of oven, pour lemon filling into pan.Bake for 20 minutes or until filling is firm and doesn’t jiggle.When Lemon bars are done, let cool completely before cutting.Keep refrigerated until ready to serve.Makes 9 large squares or 12 smaller squares.
