Boy do I have a treat for you today! Y’all, these are some fabulous lemon bars! I made them using a recipe I found on Pinterest for Meyer Lemon Bars and then tweaked it a little (of course!). These turned out wonderfully. In retrospect I think I would make them without the crust coming up the sides of the pan because I’m not a huge crust fan. However I must say that this crust was very flakey and delicious, the lemon filling was gooey and slightly tart, and the crackled top was a perfect balance to the gooey filling! You will not be disappointed by this one, folks!
A few notes about this recipe…
I recommend you line the pan with 2 pieces of foil with a little edge hanging off the pan like in the picture. This allows you to lift the bars out of the pan and then slice- so much easier! Also, make sure to spray the foil with non-stick spray unless you’re using fancy-smanshy non-stick foil.
If you’re not an experienced baker (and I do hope we have some beginners trying this recipe because it is SUPER easy!) you might be a little alarmed when you add the flour to your butter/sugar mixture for the crust because it’s going to look a little crumbly and dry and nothing like a crust at first. Hang in there! Keep mixing and before you know it a beautiful crust with an almost sugar cookie-like texture will appear before your eyes! Below is a picture of the crumbly stage of the crust.
The crust will turn a nice golden brown with you bake it. Oven temperatures vary (mine is pretty wacky) so set your timer for the low end of the time window (about 15 minutes) and then keep an eye on it after that, adding a minute or two as you go, to ensure that your crust doesn’t get too brown. I stopped cooking mine at the golden brown you see in the picture because I was afraid if I tried to bake it any more the bottom would burn because of my accursed oven. In my humble opinion, this was the perfect doneness for this crust, so it all worked out! Baking is such an adventure!
As soon as you remove the crust from the oven, pour your lemon mixture on top and pop it right back in the oven. Doesn’t it look so good!
Like I said before, set your timer for the least amount (20 minutes at this stage) and watch it from there. You’re looking for a crust on top that is crisp and slightly cracked. You can check for doneness by inserting a toothpick; if it comes out mostly dry then it’s done!
Here’s a close up!
Once your beautiful masterpiece has cooled completely (I recommend putting the pan on top of a cooling rack to let air pass underneath it), lift the foil out of the pan, slice ’em up and sprinkle powdered sugar all over those bad boys, then get your pen ready for autographs because these will make you famous!
Yields 24 squares
1/2 cup powdered sugar
1 cup butter (2 sticks), softened
2 cups plus 1/2 cup all-purpose flour
2 cups sugar
1/3 cup lemon juice
1/2 teaspoon baking powder
- Preheat oven to 350 degrees F. Prepare a 9″ X 13″ baking pan by lining it with criss crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.
- Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
- Beat the eggs, sugar, and lemon juice in a large bowl either by hand or with a mixer. Sift the reserved 1/2 cup flour and baking powder into the mixture and mix well.
- Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
- Cool completely before cutting, then dust with powdered sugar and serve.
Source: FoodieCrush.com (http://www.foodiecrush.com/2013/12/meyer-lemon-bars/)