Lemon Bars Makes 16 2-inch (5 cm) squares or 32 triangles
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
TOPPING:
Confectioner's (powdered or icing) sugar
TIP: Always remove the zest first before halving and squeezing the
lemon. Use a fine strainer to remove the seeds and pulp from the juice.
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
TOPPING:
Confectioner's (powdered or icing) sugar
TIP: Always remove the zest first before halving and squeezing the
lemon. Use a fine strainer to remove the seeds and pulp from the juice.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a
cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light
and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased
pan and bake for about 20 - 25 minutes, or until lightly browned. Remove from oven and place on a wire rack to
cool while you make the filling.
FOR FILLING: In your electric mixer, with the paddle attachment, beat the sugar and eggs until nice and smooth.
Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and
bake for about 20 to 25 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. Store leftovers in the refrigerator. These are
best eaten the day they are made.
Yield: 16 - 2 inch (5 cm) squares or 32 triangles.
cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light
and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased
pan and bake for about 20 - 25 minutes, or until lightly browned. Remove from oven and place on a wire rack to
cool while you make the filling.
FOR FILLING: In your electric mixer, with the paddle attachment, beat the sugar and eggs until nice and smooth.
Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and
bake for about 20 to 25 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. Store leftovers in the refrigerator. These are
best eaten the day they are made.
Yield: 16 - 2 inch (5 cm) squares or 32 triangles.
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