The crust seemed to need more sugar. My mother said all she could taste was butter. “Two lemons, juiced” is vauge and unfortunately my bars turned out with very little lemon flavor to them. It would be helpful to know the amount of juice to extract.
My mother always made these when I was a kid, now I make them all the time! They have a buttery crust and gooey delicious lemon filling. In the filling we use 1 cups of sugar. I bake mine 18-20 min for the crust and an additional 25 with the filling (you want the filling slightly golden brown–a little too long in the oven is better than not long enough). Dust with powdered sugar while they are still warm so it will stick.
This really is the best. Nice little crunch on the bottom and a nice tangy flavor. I’ll make this one again! (I didn’t have any lemons, so I used 2 Tablespoons lemon zest. Turned out great.)
BEST LEMON BARS
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 3/4 cup butter, softened
- For the Filling
- 1 cup sugar
- 2 Tablespoons flour
- 1/8 teaspoon salt
- 1/2 cup lemon juice
- 2 Tablespoons lemon zest
- 2 eggs
- powdered sugar
- Mix the flour, powdered sugar, and butter together until a soft dough forms.
- Press the dough into a foil lined 8×8 pan that has been sprayed with non-stick spray. Bake at 350 degrees for 18-20 minutes.
- While the crust is baking, beat the filling ingredients until light and frothy.
- Pour onto the hot crust and bake for another 20-25 minutes. Remove and let cool completely. They will set up as they cool. Sprinkle with powdered sugar right before serving. Makes 16 bars.
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