The most perfect Lemon must have two very important components - they must have perfect amount of lemon flavor and must have a rich crumbly buttery crust. This recipe has both components balanced just right! I love to make them in the winter when lemons are abundant! They are even better paired with Lemon-Ginger herbal tea!
Ingredients For the crust:
1/2 cup / 1 stick unsalted butter, room temperature, plus more for pan
1/2 cup confectioners sugar, plus more for dusting
1/4 teaspoon salt
Zest from 1 lemon
1 cup all-purpose flour
For the filling:
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Zest of 1 lemon
1/8 teaspoon lemon oil
1/4 teaspoon vanilla extract
Directions
Prep the Pan:
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides
place binder clip on each overhang to keep paper in place (see photo)
Butter parchment paper.
Prepare crust:
Using a food processor, beat butter, sugar, and salt until light and fluffy.
Add flour and zest. Mix on low just until combined. Do not over process to keep a tender crumb.
Transfer dough to prepared pan. Press dough into the bottom and 1/2 inch up sides of prepared pan.
Prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.
Remove from oven.
Make Filling while crust is baking:
In a large bowl, whisk together yolks, condensed milk, lemon juice, lemon oil and vanilla extract until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
I paired these with Twinnings lemon-ginger herbal tea. It’s a beautiful pairing!
Good Equipment and Ingredients:
Williams Sonoma Gold Touch 8 inch pan
Nielsen-Massey’s Vanilla Extract and Lemon Oil
Cusinart Food Processor
King Arthur All Purpose Flour
Challenge Unsalted Butter
Lemons - The best ones will be from your backyard or given by a neighbor’s over pouring tree. Use organic ones for the best flavor.
Organic Pasture-Raised egg yolks such as Vital Farms have a beautiful dark yellow color and will add extra boost of lemon color to the lemon bars!
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