mobile menu
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Lemon Bars - July, 2022.

 

I think lemon is one of the greatest tastes put on the planet. Well, after chocolate, of course, but these Lemon Bars need no boost from the cacao bean. However, I often serve pieces of chocolate next to these bars.

Baking hint: buy big ripe/soft lemons! Roll them back and forth on the counter to make them juicier.

This recipe is a two-step process, but worth it!

  • Ingredients
  • Crust
  • 1 cup all-purpose flour (plus some to dust the baking pan)
  • ½ cup confectioners’ sugar
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter cut into even pieces almost at room temperature (plus a little extra for greasing the baking pan)
  • Topping
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup freshly squeezed lemon juice (2-3 lemons)
  • 1 ½ tablespoons freshly grated lemon zest (1-2 lemons)
  • 3 tablespoons all-purpose flour
  • Big pinch of salt
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease 9" square baking pan with butter.
  • Dust with flour and tap out the excess
  • For the crust, sift the flour, confectioners’ sugar and salt directly into a medium sized mixing bowl.
  • Add the butter pieces and mix into the flour, first with a fork and then with your fingers, if needed.
  • Pat the crust dough evenly into the prepared baking pan.
  • Bake 15 minutes or until golden. Let the crust cool while you make the topping.
  • To make the topping, beat the eggs in another mixing bowl until frothy. Add the sugar and mix well.
  • Beat in the lemon juice and zest. Combine well.
  • Measure the flour and salt. Sift together directly into the topping mixture.
  • Mix gently until incorporated into the lemon mixture.
  • Pour the topping over the baked crustt
  • Bake 15 minutes or until the topping is set with tiny bubbles on the surface.
  • Remove the pan from the oven and let cool at least for one hour.
  • Cut just before serving. Refrigerate any left-overs. 12-16 pieces
Opt-in to the Fat Witch Newsletter for monthly discount codes, free offers and more

Product will stay fresh for 7-10 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.