These lemon bars use simple but tasty ingredients and make enough for about one 9 by 13 inch pan. If you want more, you can double the recipe. It is important that you don't over mix the shortbread. You want it to be nice and crumbly so it is presses into the pan easily.
Let's Get Started!
Ingredients To Gather:
FOR THE CRUST:
- 2 sticks butter
- 1/3 cup sugar
- 2 lemons of lemon zest
- 10 oz flour
- ¼ tsp salt
FOR THE LEMON CURD:
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6 eggs
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2.5 cups sugar
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1 cup lemon juice
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5 oz flour
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¼ tsp salt
Step By Step Directions To Follow:
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Preheat the oven to 350 degrees F.
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In a stand mixer or a hand mixer beat the butter, about 15 seconds on medium speed. With the mixer still on medium, add the sugar and cream the two together for 30 seconds.
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Add the lemon zest, flour, and salt, and mix until it has combined, but still looks crumbly. If you pinch a few crumbles together, they should hold well.
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Dump the crumbly shortbread into a 9×13 pan and press it firmly to make a smooth layer. Bake for 30-40 minutes until the shortbread is a light golden brown color, make the lemon curd.
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Whisk together the eggs and sugar until smooth. Then add the lemon juice, flour, and salt and whisk until smooth. Pour this mixture over the fully baked shortbread and bake for about 35-40 minutes. When the lemon bars are ready, the mixture will jiggle a little bit when you shake the pan, but it won’t be liquidy in the center. Let the lemon bars cool completely before serving. They’re ready to eat! Dust them with a little bit of powdered sugar if you’d like.
Finished!
Even if you have had lemon bars before, these are still so delicious and are sure to delight anyone you share them with. Have you had these lemon bars? Did you add or do anything differently? Were they as enjoyable as you expected?
Let Us Know What You Think!
Article Source: Fifteen Spatulas
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