Skip to main content

Lemon Bars


This is a very delicious Lemon Bars recipe. It has a perfect balance of tart and sweetness. The tart’s base is made with shortbread crust and the filling has lots of lemon juice and lemon zest. So, if you like lemon then you will probably want to make these easy lemon bars.


Recipe adapted from The Joy Of Baking

Lemon Bars
(Printable Recipe)

Ingredients


Shortbread Crust
½ Cup (1 Stick) (113 g) Unsalted Butter, room temperature
¼ Cup (25 g) Confectioner’s Sugar
1 Cup (130 g) All Purpose Flour
1/8 tsp Sea Salt

Lemon Filling
1 Cup (200 g) Granulated Sugar (I used 180 g)
2 Large Eggs
1/3 Cup (80 ml) Fresh Lemon Juice (approximately 2 large lemons)
1 Tbsp (5 g) Lemon Zest
2 Tbsp (25 g) All Purpose Flour

Garnish
Confectioner’s Sugar

Method

Preheat oven to 350˚F (177˚C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable oil, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of the prepared pan and bake for about 20 minutes, or until lightly browner. Remove from the oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from the oven and place on a wire rack to cool.

To serve: Cut into squares and dust with confectioner’s sugar. These are best eaten the day hey are made but can be covered and stored in the refrigerator for a day or two.

Makes 16 (2 inch-5 cm) Bars.

Comments

  1. This looks really lemony and delicious! I wish I can have a piece now!

    ReplyDelete
  2. oh I've tried this recipe before... & yes! they are great!!

    ReplyDelete
  3. Ooo, yummy! I usually use the Better Homes & Garden (1979 or 1982) Cookie Cookbook recipe, but I'll have to try this one. Your presentation is positively exquisite!

    ReplyDelete
  4. These look really good. I like lemon pastries that are really sour.

    ReplyDelete
  5. Those lemons bars look so good! I like the lemon slices on top.

    ReplyDelete
  6. How lovely! And I'm definitely a lemon fan :-)

    ReplyDelete
  7. These? were absolutely delicious. I made a batch at a dinner party, and attempts at hoarding by various individuals were matched by outright thefts by others, and the whole pan was gone without 2 hours.

    I doubled the lemon zest--maybe tripled it, and used just under a cup of sugar. But I love, love, love the taste of tart lemons, and I have a Meyer lemon tree in my backyard. This may be my new favorite recipe for lemon bars. Thanks for sharing it!

    ReplyDelete
  8. I love these..whenever my friends mom makes them, I can't get enough of them.

    She even saves some for me if she knows I'll be coming late to the dinner/event or whatever. Delicious.........

    ReplyDelete
  9. These look yum! I've tried a similar recipe and it was delicious (the results of which can be seen on my blog at www.bakingmakesthingsbetter.com ).
    I love the touch of adding a slice of lemon on top of each piece - cute :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…