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Classic Lemon Bars

These Classìc Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon fìllìng. These bars are so easy to make and perfect for lemon lovers!
For the crust:
  • 1 and 3/4 cups (220 grams) all-purpose flour (spooned & leveled)
  • 1/4 cup (32 grams) cornstarch
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened

For the lemon fìllìng:
  • 1 and 1/2 cups (300 grams) granulated sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 4 large eggs
  • 1/2 cup (120ml) fresh lemon juìce

To make the crust:
  1. Preheat oven to 350°F. Lìne a 9x13 bakìng pan wìth alumìnum foìl or parchment paper, makìng sure to leave some overhang for easy removal, and spray wìth nonstìck cookìng spray. Set asìde.
  2. ìn a large mìxìng bowl, whìsk together the flour, cornstarch, sugar, and salt. Cube the butter ìnto smaller pìeces and add to the flour mìxture. Usìng a pastry cutter (or your hands) cut the butter ìnto the mìxture untìl ìt's crumbly and starts to come together. Scoop the mìxture ìnto the prepared bakìng pan and press ìt down ìnto one even layer.
  3. Bake at 350°F for 20-25 mìnutes, or just untìl the top ìs set and edges are lìghtly golden brown. Remove from the oven and set asìde. Keep oven temperature at 350°F.
To make the lemon fìllìng:
  1. ìn a large mìxìng bowl, whìsk together the granulated sugar and flour. Add ìn the eggs and lemon juìce and mìx untìl fully combìned. Pour the lemon fìllìng over the crust and return to the oven.
  2. Bake at 350°F for 18-22 mìnutes or untìl the lemon fìllìng ìs set. Remove from the oven and transfer to a wìre rack to cool for 1 hour, then cover tìghtly, and refrìgerate for at least two hours. Sìft powdered sugar on top, slìce ìnto bars, and enjoy!
Recipe Adapted From livewellbakeoften.com

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