My husband LOVES lemon desserts, and he fully converted me after we started dating. One of the first lemon treats I learned to make to feed this craving is still one of my husband’s all time favourites: lemon bars!
First preheat the oven to 350F and dig out an approx 9x13in pan (I usually use a glass rectangle pan, which always worked fine). Don’t grease it, but I do prefer to line it with parchment paper so that I can remove them cleanly from the pan once cooled and after cutting them in the pan.
Now, we’ve gotta start with the shortbread crust. In a medium bowl, blend together 1 cup softened butter, 1/2 cup butter, and 2 cups flour. The dough should be crumbly, and it will come together as you press it into the base of the pan. Bake until golden, about 18 minutes.
While it’s baking, blend together 1/4 flour with 1.5 cups sugar, then add the juice of 2 lemons, and finally whisk in 4 eggs one at a time. Pour the mixture over the baked crust and bake for a further 20 minutes.
Then you have to play the waiting game. I would recommend letting cool on the counter for 1 hour then allow to cool for a further hour in the fridge. Once cool, use a sieve to dust icing sugar over the bars.
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