In search of the perfect lemon bar...

Lemons, flour, sugar, eggs, and butter=Lemony Lemon Bars

I’ve always loved lemon bars.  One of my dad’s favorites, too.  That tangy sweet lemony filling with the shortbread cookie bottom and  just a thin doughy layer where the twain shall meet.  Last time I made lemon bars, though, the center squares were perfect but the outer squares were thinner on filling and not as pleasing.  I wondered what it would be like to 1 and 1/2 the filling recipe and found that the level of filling was perfect. I also added 1 tsp. of grated lemon peel to the crust and then sprinkled another teaspoon on the confectionary sugar topping.   Meyer lemons, which I used here, are sweeter than their regular lemon counterparts.  As such, I reduced the sugar by 1/2 cup.  If you are using regular lemons, you may wish to increase the sugar to 2 1/4 cups.  These lemon bars have a lovely thin crispy top that is lovely to crunch into.  I would still like a filling that is a little more gooey.  The crust is just right as I prefer granulated sugar over confectionary sugar.  Next time I might try the filling of this recipe from Baked Bree found on Pinterest.  What is your favorite lemon bar recipe?  Please do share!

Cut butter into flour and sugar until crumbly.

Lemon bars are perfect chilled with a morning cup of coffee.  Enjoy!

Ingredients

Crust

• 1 cup salted butter, barely softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
  

  Blend four and sugar, then whisk in lemon juice and eggs.

Filling

• 6 eggs
• 2 cups white sugar
• 1/3 cup all-purpose flour
• 3 Meyer lemons, juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar until crumbly. Press into the bottom of an ungreased 9×13 inch pan.
3. Bake for 15 minutes in  preheated oven, or until firm and golden.
4. While crust is baking, juice lemons.  In a separate bowl, blend together 2 cups sugar and 1/3 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
5. Bake for an additional 20-25 minutes in the preheated oven until center of filling is level. 
6. Place on a cooling rack and sift powdered sugar over top.  Sprinkle on 1 tsp. grated lemon peel. The bars will firm up as they cool.  When cool, cut into 2″ squares and serve or
   

   Juice of three lemons.

   freeze.

   

   Serve a chilled lemon bar with coffee or milk.

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