Lemon Bars
After much delay, I'm finally going to try to get all my recent baked goods posted! I definitely have about six posts ready to go but just not written.... x_x
SO: Lemon Bars!
SO: Lemon Bars!
Lemon Squares
found here, by Crepes of Wrath (![[info]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vea9GOvCIM4qZWEEtzuytOmTw5XZJ6-YASGAnfbyoqJGO_pjCG_bmKIGVg_deH_w4UfjYpBGWdsty68ruGqOReQhjnvYTif-LjlFQdWN09Uw=s0-d)
_buenavista)
1 1/2 cups all-purpose flour + 1/4 cup for filling
1/4 cup white sugar + 1 1/4 cup for filling
1/4 teaspoon kosher salt + 1/2 teaspoon for filling
1/2 cup cold butter, cubed
4 eggs
Zest and juice of 2 lemons, separated
powdered sugar (for dusting)
1. Preheat the oven to 350 degrees F. In a medium bowl, combine 1 1/2 cups flour, 1/4 cup white sugar, and 1/4 teaspoon of salt.
2. Add the cubed butter to the flour and using your hands, combine the butter with the flour until you're left with a crumbly mixture.
3. Press this flour/butter mixture into a greased and/or lined 9x13 pan (I just lined my pan with foil.) Bake the crust for 15-20 minutes or until just turning golden on the edges.
4. While the crust bakes, combine the zest of 2 lemons and 1 1/4 cups of white sugar in a medium sized bowl and rub them together until the zest is incorporated into the sugar (this makes sure that all of the lemon flavor/oils from the zest is well incorporated into the sugar and filling).
5. Whisk or beat in the eggs and add the lemon juice. Add 1/4 cup of flour and 1/2 teaspoon of salt and whisk them in, too.
6. Pour the lemon filling over the hot crust and bake for 20-25 minutes or until the top is set and doesn't wiggle.
7. Remove the lemon bars from the oven and allow to cool COMPLETELY before sprinkling with powdered sugar and cutting. Makes about 12-16 squares, depending on how large or small you cut them.
found here, by Crepes of Wrath (
_buenavista)1 1/2 cups all-purpose flour + 1/4 cup for filling
1/4 cup white sugar + 1 1/4 cup for filling
1/4 teaspoon kosher salt + 1/2 teaspoon for filling
1/2 cup cold butter, cubed
4 eggs
Zest and juice of 2 lemons, separated
powdered sugar (for dusting)
1. Preheat the oven to 350 degrees F. In a medium bowl, combine 1 1/2 cups flour, 1/4 cup white sugar, and 1/4 teaspoon of salt.
2. Add the cubed butter to the flour and using your hands, combine the butter with the flour until you're left with a crumbly mixture.
3. Press this flour/butter mixture into a greased and/or lined 9x13 pan (I just lined my pan with foil.) Bake the crust for 15-20 minutes or until just turning golden on the edges.
4. While the crust bakes, combine the zest of 2 lemons and 1 1/4 cups of white sugar in a medium sized bowl and rub them together until the zest is incorporated into the sugar (this makes sure that all of the lemon flavor/oils from the zest is well incorporated into the sugar and filling).
5. Whisk or beat in the eggs and add the lemon juice. Add 1/4 cup of flour and 1/2 teaspoon of salt and whisk them in, too.
6. Pour the lemon filling over the hot crust and bake for 20-25 minutes or until the top is set and doesn't wiggle.
7. Remove the lemon bars from the oven and allow to cool COMPLETELY before sprinkling with powdered sugar and cutting. Makes about 12-16 squares, depending on how large or small you cut them.
After the filling is poured:
Finished baking!
I love lemon bars because they're so darn simple to make. I made these because I happened to have some lemons on hand that I didn't want to spoil. I also don't have a zester, so I ended up using a mini cheese grater... not the best tool, as it makes the job harder, but it was all I had and ended up working out ok. They were tasty, though - I initially thought the filling-to-crust ratio was too low, but flavor-wise, the crust balances out the tartness of the lemon just enough for me. Also, I'm personally not a fan of putting powdered sugar on lemon bars just because it doesn't seem to add much, but for aesthetic reasons, I will. Just sayin', they weren't beauties, but I ate the rest of the bars sans powdered sugar.
These, however, were beauties. :)
I love lemon bars because they're so darn simple to make. I made these because I happened to have some lemons on hand that I didn't want to spoil. I also don't have a zester, so I ended up using a mini cheese grater... not the best tool, as it makes the job harder, but it was all I had and ended up working out ok. They were tasty, though - I initially thought the filling-to-crust ratio was too low, but flavor-wise, the crust balances out the tartness of the lemon just enough for me. Also, I'm personally not a fan of putting powdered sugar on lemon bars just because it doesn't seem to add much, but for aesthetic reasons, I will. Just sayin', they weren't beauties, but I ate the rest of the bars sans powdered sugar.
These, however, were beauties. :)
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