My lemon obsession isn’t going anywhere. And neither is my obsession with my favorite food blog, Joy the Baker. She is hilarious and witty, and her recipes are so incredibly reliable. I love listening to her podcast with her friend Tracy from Shutterbean. Those two are stinkin’ hilarious and I love hearing their best friend conversations, talking about blogs and other random stuff. I loved making her these muffins from Joy and this coffee cake from Tracy. Anywho, she is the best and you should absolutely look her up.
This recipe for lemon bars is what I love most about cooking. Cooking doesn’t always have to be complicated. Sometimes, the best recipes only have a handful of ingredients. And sometimes these foods are also covered in powdered sugar. It happens.
These are so easy to throw together and all you need is probably a lemon. I’m sold!
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
pinch of salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
3 Tablespoons all-purpose flour
1/4 cup fresh lemon juice
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it overhangs slightly from the pan) and grease the parchment paper. Set aside.
- To make the crust, fit a stand mixer with a paddle attachment and cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains a little separated, that’s OK.
- Dump the crust into the prepared pan and use the fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
- You can make the filling while the crust is baking. In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest, and whisk until blended.
- Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes or until lightly browned on top and no longer jiggling in the center.
- Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares. Use the overhanging parchment paper to lift the squares out. Top with powdered sugar. To store the lemon bars, place them in an airtight container separated by wax paper layers.