It’s officially summer! For me that means it is time for ice cream and lemon bars. Who am I kidding, ice cream is a year round affair for me. But lemon bars are one of my favorite desserts and I am usually able to be patient and wait for summer to make them. I even made a lot of crust last year and stored it in my freezer because I knew I would be eating them all summer.
When you plan on making these, maybe promise someone that you will bring them to their cookout or something, if not you are entering very dangerous territory being alone with these bars and with no accountability lol. Don’t ask me how quickly they disappeared after I made them. Just letting you know in advance.
These lemon bars are perfectly sweet and tart with a thick and salty shortbread-like crust. Each bite packs a punch of flavor. Most lemon bars recipes have a thinner and sweeter shortbread crust. I like a thick crust and I wanted my crust to be more on the savory side. These lemon bars came out just right, the sweet and tangy creamy curd topping and the buttery and salty crumbly crust come together very nicely to create a very flavorful and addicting treat.
A couple of tips:
- For a less tart curd, subtract 2 tablespoons of lemon juice from the curd recipe.
- Make sure the crust has cooled down before pouring in the curd mixture. Do not be impatient (like me) and pour the curd mixture on a hot crust. When you do this, the curd that hits the hot crust cooks immediately creating a thin film between the crust and the curd. This makes it hard for the curd to stick to the crust once it is cooked. I learned the hard way.
- The parchment paper helps with an easy and less messy removal but if you don’t have parchment paper, just lightly spray the pan.
Ok I think you are ready.
This recipe yields one 9×13 inch pan.
- 1 1/2 cups butter (3 sticks) at room temperature
- 6 tablespoons sugar
- 3 1/4 cups flour
- 1 1/2 tsp salt
- 2 1/4 cups sugar
- 1 cup flour
- 6 eggs
- 1 cup lemon juice
- 2 tablespoons lemon zest
Preheat your oven to 350ºF then line a 9×13 inch pan with parchment paper. Beginning with the crust, mix together the butter, sugar, flour and salt. Press the mixture into the pan evenly then bake in the oven for about 25 to 30 minutes or until golden brown.
For the curd, mix together the sugar and flour then mix in the eggs, lemon juice and lemon zest. After taking the crust out and letting it cool, pour the curd mixture on top of the crust. Put it in the oven and bake for an additional 30 to 35 minutes. When ready, take it out of the oven and let it cool then remove it from the pan with the parchment paper, sprinkle with icing sugar and cut it into squares. Store in the refrigerator and try not to eat everything all at once. (Good luck!)