Lemon Bars

March 15, 2016

Lemon Bars_Twine And Braids

My Grandma’s birthday falls on the day before St. Patrick’s Day.  So naturally, when we celebrate the theme is always shamrocks, corned beef and Irish soda bread.  Typically my offering of dessert follows suit with something sweet that requires green food dye, inevitably staining your teeth.  This time around I decided to switch things up with a lighter, more refreshing after dinner treat.  These lemon bars hit the spot with the perfect combination of crust to custard.  I’ll definitely be adding this recipe to my rotation and think they’d make a great addition to any spring brunch!

Lemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsPreparations
  • 9 x 13 inch baking dish (An 8 x 11 would also work well, if you go any larger than 9 x 13 I would look to increase the recipe)
  • Parchment paper
  • Zester
ingredients

Crust

  • 1 cup margarine – softened (you can substitute with butter)
  • 1/2 cup sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • Zest of 1 lemon

Custard

  • 1 1/2 cups sugar
  • 1/4 cup + 2 tablespoons flour
  • 3/4 cup fresh lemon juice
  • 4 eggs
  • Zest of 2 – 3 lemons
  • Powdered Sugar
instructions
  1. Preheat oven to 350 degrees.  Line 9 x 13 inch baking dish with parchment paper.
  2. In a medium bowl, beat together softened butter, 1/2 cup sugar, salt and lemon zest.
  3. Add 2 cups of flour and continue to beat.
  4. This mixture won’t come together fully, beat until butter and flour are well incorporated.
  5. Press dough into the bottom of your prepared dish.
  6. Bake for about 25 minutes.  You’ll want the edges golden.
  7. While the crust is baking you can get started on the custard – whisk together 1 1/2 cups sugar, 1/4 cup + 2 tablespoons flour.
  8. Once flour and sugar are mixed together, add in lemon juice, eggs and zest. (I added a ton of zest, about 4 lemons)
  9. When the crust is done baking, remove from oven and pour custard over top.
  10. Bake for an additional 25 – 27 minutes (leaving the oven preheated to 350 degrees).  You’ll know it’s done when the center is set and not too wiggly.
  11. Let cool then refrigerate for at least 2 hours.  Dust with powdered sugar.
  12. Best stored in the refrigerator.

This recipe has been adapted from the ones seen here and here.


Lemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsLemon Bars_Twine And BraidsThis recipe simultaneously reinvigorated my love of lemons while reminding me how much I hate using a zester.

Enjoy!

Meghan

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