Recipes..Best Lemon Bars cake
The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust�*sigh* They practically "melt-in-your-mouth".
Ingredients
Shortbread Crust
1 cup unsalted butter softened
1/2 cup white granulated sugar
2 cups all-purpose flour
Lemon Curd Filling
4 eggs beaten
1 1/2 cups white sugar
1/4 cup all-purpose flour
3 or 4 large lemons 2/3 cup, juiced
1/4 cup powdered sugar for sprinkling
Optional: Zest of 1 lemon
Instructions
Preheat oven to 350 degrees and set aside a 13x9 pan.
In a medium bowl, using pastry crust cutter, fork or fingers, mix together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of your baking pan.
Bake for 15 to 20 minutes or until golden.
While the crust is baking, in another bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour, then add in the beaten eggs and lemon juice (lemon zest optional) and continue whisking until mixed well. Pour over the baked crust.
Bake for an additional 20 minutes.
As the bars cool, they will continue firming up at room temperature for 1 hour, then cover and chill in the fridge for 1 1/2 hours or overnight.
Cut lemon bars into squares and sprinkle tops with powdered sugar. Addictive!!!
Ingredients
Shortbread Crust
1 cup unsalted butter softened
1/2 cup white granulated sugar
2 cups all-purpose flour
Lemon Curd Filling
4 eggs beaten
1 1/2 cups white sugar
1/4 cup all-purpose flour
3 or 4 large lemons 2/3 cup, juiced
1/4 cup powdered sugar for sprinkling
Optional: Zest of 1 lemon
Instructions
Preheat oven to 350 degrees and set aside a 13x9 pan.
In a medium bowl, using pastry crust cutter, fork or fingers, mix together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of your baking pan.
Bake for 15 to 20 minutes or until golden.
While the crust is baking, in another bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour, then add in the beaten eggs and lemon juice (lemon zest optional) and continue whisking until mixed well. Pour over the baked crust.
Bake for an additional 20 minutes.
As the bars cool, they will continue firming up at room temperature for 1 hour, then cover and chill in the fridge for 1 1/2 hours or overnight.
Cut lemon bars into squares and sprinkle tops with powdered sugar. Addictive!!!
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