My favorite EASY lemon bars are perfect for Spring, with just the right ratio of buttery shortbread crust and creamy lemon filling.
This lemon bars recipe reminds me of Sunday nights as a kid when we were all craving something sweet. Depending on the time of year our top choices would be these Perfect Lemon Bars, pumpkin chocolate chip cookies, peach cobbler, or brownies. When it comes to easy and amazing treats, those were pretty much our staples.
- 1 3/4 cups all-purpose flour
- 2/3 cup powdered sugar, plus more for dusting on bars
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 12 tablespoons butter, frozen or cold
- 4 large eggs
- 1 1/3 cups granulated sugar
- 3 tablespoons all-purpose flour
- Zest from 2 large lemons
- 2/3 cup freshly squeezed lemon juice, (from about 3 large lemons)
- 1/3 cup milk
- dash of salt
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray, or line it with parchment paper if you want to be able to pull the finished bars out of the pan and then cut them.
- For the crust: In a large mixing bowl stir together the flour, powdered sugar, cornstarch, and salt. If your butter is frozen, use a box grater to grate it into the flour mixture. Otherwise, cut butter into small pieces and add to the mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse meal. Sprinkle the mixture into your prepared pan and press into an even layer. Refrigerate for 15 minutes (this keeps the butter cold, insuring your crust will be tender when baked). Bake until very lightly golden brown, about 18-20 minutes.
- While the crust bakes, prepare the filling. Whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk.
- Pour the filling onto the warm crust. Reduce the oven temperature to 325 degrees F and bake for about 18-20 more minutes or until the filling feels slightly firm to the touch. Cool the bars to room temperature. Sprinkle with powdered sugar before serving and cut into bars.
Adapted from Cook's Illustrated
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