This was my first time making lemon bars. I’ve made crusts of all kinds, and lemon curd many times. How hard can it be? I’ve eaten many different lemon bars, all tangy and delicious. After searching through dozens of recipes I finally settled on one from Smitten Kitchen. The recipe wasn’t complicated, and there was an option for ‘full size’ or ‘half size’ lemon bars. So in other words, a filling to crust ratio of 2:1 or 1:1. I naturally had to go with the ‘full size’ batch.
Sometimes when I make new recipes I get impatient and my logical baking brain stops.
What’s supposed to happen: Bake the crust, till it’s done. Let it cool. Make the filling, add it to cooled crust and bake.
What really happened: Bake the crust, not quite done but i’m going to take it out anyways. Mixed the filling 10 minutes ago, and even though the crust has only cooled for maybe 5 minutes i’m going for it!
Despite my impatient and forgetful new recipe brain they turned out amazing. I wasn’t quite sure at first because they developed this brown weird textured skin on top, but it was fine after they were refrigerated. For the 2:1 ratio you have to really love love love lemon. They were big, tart, and extremely lemony. I cut them into tiny 1/4 inch squares and that was a good one bite. Next time I will make the 1:1, because as much as I love lemon flavor it was too much for me. I took them to some friends and family and they disappeared quickly.
- For the crust:
- ½ pound unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups flour
- ⅛ teaspoon kosher salt
- For the full-size lemon layer (2:1 ratio):
- 6 extra-large eggs at room temperature
- 2½ cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
- [OR]
- for a thinner lemon layer (1:1 ratio):
- 4 extra-large eggs at room temperature
- 1⅔ cups granulated sugar
- 1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
- ⅔ cup freshly squeezed lemon juice
- ⅔ cup flour
- Confectioners’ sugar, for dusting
- Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
- For the crust: cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½-inch edge on all sides.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
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- For the lemon layer: whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
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- Pour filling over the crust
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- Bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
- Cut into rectangles and dust with confectioners’ sugar.
