Lemon bars are one of my favorite desserts. They are fresh, light, and when done right, perfect for any occasion.
I could go on, but I’ll spare you and cut straight to the recipe:
For the Crust:
1 Cups All Purpose Flour
¼ Cup Sugar
½ Cup Butter (Can be substituted with coconut oil)
For the Filling:
¾ Cup Granulated Sugar
2 Tablespoons All-Purpose Flour
¼ Teaspoon Baking Powder
3 Tablespoons Lemon Juice (Approx. 1 lemon)
Powdered Sugar (Optional to sprinkle on top)
A Large Mixing Bowl
A Spatula or Spoon
Measuring Cups and Spoons
An 8×8 Baking Pan (Shown is a 9×13, which can be used if you double the recipe)
A Whisk or Fork
Preheat your oven to 350 degrees Fahrenheit (about 177 Celsius). While your oven in preheating, combine the ingredients for the crust (1 Cups All Purpose Flour , ¼ Cup Sugar, ½ Cup Butter (Can be substituted with coconut oil)). You want the mixture to be crumbly, which can be achieved by using an electric mixture on low for 2-3 minutes, cutting in the butter with a fork, or crumbling it up with your hands. using your hands can melt the butter, so work quickly if you choose this method.
Once the mixture is combined, pour the crust into your ungreased baking pan and press it down so that it creates an even layer. Bake your crust for 15-20 minutes, or until the edges become lightly browned.
While the curst is in the oven it’s time to make the filling. Combine all your ingredients into a mixing bowl (¾ Cup Granulated Sugar, 2 Eggs, 2 Tablespoons All-Purpose Flour, ¼ Teaspoon Baking Powder, 3 Tablespoons Lemon Juice) and either mix by hand (this is where a whisk or a fork can come in handy to avoid clumps) or beat at a low speed with an electric mixer for 1-2 minutes.
I find that freshly squeezed lemon juice tastes the best in this recipe. To avoid seeds falling into your juice, squeeze your lemons straight into a stainer, or use a juice then strain the juice as you pour it into your mixing bowl.
I find that one lemon generally has 3-ish tablespoons of juice.
Once combined, pour into hot crust and continue baking your bars for 18-20 minutes, or until the filling is set and not liquid.
When the bars are fully baked, pull them out of the oven and sprinkle with your powdered sugar (any sugar will work). If you do want to use powdered sugar and can’t seem to find any unpackaged you can grind up regular granulated sugar in a mortar and pestle to create homemade powdered sugar.
Allow the bars to cool completely before slicing into squares.
Store in a tightly sealed container for a week (maybe more, but mine never make it that long). To double the recipe use a 9×13 inch pan and add 5 minutes of baking time to the crust, but bake the filling like normal.
This recipe was found in The Low Oxalate Cookbook: Book 2.