Recipe adapted from K Bakes
I will have to be honest with you, I have only had lemon bars on a few occasions, always from a box mix. I have never been crazy about them and have never thought about making them.
Until I saw this recipe.
The pictures were making me drool, and I couldn’t get them out of my mind. Me being me (uber organized and anal), I created a blog schedule for July and August, and pretty much stuck to it for July, until these. I thought about them every single day until I broke down and had to try them. Luckily, I happened to make them on a day my parents came up to visit, and my dad just happens to love lemon bars, so I knew I would get a good opinion. Now with anything lemon, I do not like a strong, overpowering flavor, so I backed off a little. This is entirely a personal choice. I thought they were perfect, dad thought they could be stronger, Derek thought they were too strong (he doesn’t even like lemon bars, just tried them because he’s a good husband). What my dad loved most about the bars was the crust. He thought it was the perfect texture and made the bars nice and chewy, and I agree.
I offered to send some home with them but he declined (he’s trying to watch his blood sugar so I was proud of him). However, he called me the next day saying that after they left he was regretting his decision and had been thinking about the bars ever since. Now that is a compliment! Enjoy!
Lemon Bars
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Crust:
1 1/2 cups flour
2/3 cup powdered sugar
3 Tbsp brown sugar
3/4 cup butter, room temperature
Preheat oven to 350 degrees. Combine all ingredients for crust using a pastry cutter. Pat into greased 9 x 13 inch pan. Bake for 20 minutes or until lightly golden brown.
Filling:
6 eggs
3 cups sugar
6 Tbsp flour
Zest from 1 lemon
Juice from 1/2 a lemon
1/4 cup store bought lemon juice
While crust is baking mix together all filling ingredients until frothy. Pour over hot crust and place back in the oven, baking for 30 minutes. Remove from oven, cool, then dust with powdered sugar.
