Tangy Lemon Bars
Tangy Lemon Bars. October 15, 2020.
Cookie dough ice cream has always been my bane. However, that has changed. While grocery shopping recently I saw a new flavor of my favorite Umpqua ice cream- Lemon Bar! Into the cart it went and one day later two-thirds of the decadent ice cream, dripping with lemon curd and chunks of shortbread was gone. Appalled at myself, I begged my son to finish it. A few weeks later temptation arose, and I couldn’t resist. I bought another carton of this sinfully good ice cream. Again, it was gone in record time. No more lemon bar ice cream for me! Clearly, my self-control goes completely out the window. Lemon bars are already so darn good and irresistible that putting them in ice cream is just sinful to the umpteenth degree. Consequently, these tangy lemon bars are saved for Christmas.
In general lemon bars are not a hard cookie to make and the results are usually delicious. They are one of the first cookies to disappear at Christmas. Usually, the Apricot Shortbread Bars beat them out and that recipe is here. But Lemon Bars are right up there with the favorites and disappear fast, leaving behind streaks of lemon curd and shortbread crumbs on the platter. The following recipe is easy and yummy and a great addition to the Christmas cookie platter!
Tangy Lemon Bars
Ingredients
- 2 cups flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 3/4 cup melted butter
- 1 cup fresh-squeezed lemon juice
- 3 cups sugar
- 6 eggs
- 2 egg yolks
- 2 tsps. lemon zest
- 1/2 cup flour
- powdered sugar
Instructions
- Make shortbread crust by combining the 2 cups flour, powdered sugar, and soft butter until it comes together in a dough.
- Press the shortbread mixture into a 9 x 13 well-greased pan.
- Bake at 350 degree for 12 minutes.
- While the shortbread crust is baking combine lemon juice, sugar, eggs, egg yolks, zest, and 1/2 cup flour until well-mixed.
- Pull the shortbread crust out of the over and pour filling over hot crust.
- Put back in the oven for 30 minutes or until set in middle.
- Remove from oven and loosen from edges with a knife and let it cool.
- Cut into bars and sprinkle with powdered sugar.
- Enjoy!
- Side note: Lemon bars can be stored in freezer for later if needed.
Recipe notes:
*Yes, bottled lemon juice is an acceptable substitute for fresh-squeezed; HOWEVER…..having had both versions lemon bars made with fresh-squeezed lemon juice are definitely tangier. Something gets lost in the bottled lemon juice.
*Loosen the edges with a knife while hot. This will help the cutting later.
*Let cool completely and for optimal results refrigerate overnight before cutting.
*These can be put in the freezer which is what I do ahead of time for Christmas every year. Use wax paper between layers of cookies.
Have a beautiful day!
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