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Writer's pictureJalpa Merchant

Lucious Lemon Bars

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:


  1. Williams Sonoma Gold Touch 8 inch pan

  2. Nielsen-Massey’s Vanilla Extract and Lemon Oil

  3. Cusinart Food Processor

  4. King Arthur All Purpose Flour

  5. Challenge Unsalted Butter

  6. 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.

  7. 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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