As the name implies, these really are the PERFECT lemon bars.
They are the perfect balance of lemony sweet and tart. They are perfectly easy to make, and perfectly beautiful.
We really are talking 5 minutes of prep, people. I think a lot of people are scared of lemon bars, thus the reason that the boxed mix flies off the shelves at the grocery store. Before I made them for the first time, I had visions of tediousy stirring homemade lemon curd over my double broiler. I was wrong. Lemon bars are so, so easy.
Quick crust, mix together some lemon juice, eggs and sugar, throw it on top of the hot crust, bake.
What could be easier?
Recipe from Baking Bites
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained
Preheat oven to 350F. Line 9×9-inch baking pan with parchment paper or greased foil.
Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Top slices with confectioners’ sugar to serve.
Makes about 24 bars.