How To Make The Best Lemon Bars In
September 14, 2024
, VA: Here is one of the best Lemon Bars recipes out there!
Here Is What Most People Don’t Know About Making Lemon Bars:
- Blind bake the crust: Pre-baking the crust ensures it stays crisp and doesn’t become soggy when the lemon filling is added.
- Use fresh lemon juice and zest: Freshly squeezed lemon juice and zest provide a bright, vibrant flavor that bottled juice can’t match.
- Let them cool completely: Allow the lemon bars to cool fully and chill in the fridge before cutting to achieve clean slices and a firm texture.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon Bald Buck Seasoning
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a bowl, combine the softened butter, 2 cups of flour, powdered sugar, and Bald Buck Seasoning. Mix until the dough comes together and forms a crumbly texture.
- Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
- While the crust is baking, prepare the lemon filling. In a separate bowl, whisk together the eggs, granulated sugar, 1/4 cup of flour, and baking powder until smooth. Stir in the fresh lemon juice and zest.
- Pour the lemon filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 1 hour to firm up.
- Use the parchment paper overhang to lift the lemon bars out of the pan. Dust the top with powdered sugar and cut into squares.