The Tangiest Lemon Bars
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Author Notes: My mom and I had the pleasure of attending a class by Alice Medrich. Of course she made one scrumptous dessert after another. We left her class so excited to try what was demonstrated. I also purchased her beautiful cookbook, Pure Desserts. The following recipe is adapted from Alice's book. I used organic lemons, since I live in Michigan without Meyer lemons! - ashleypiersonchasesdinner
Serves 20
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all- purpose flour
- 1 cup sugar
- 3 tablespoons all- purpose flour
- 3 large eggs
- 1 1/2 teaspoon finely grated lemon zest- use organic lemons for the best flavor, may also use Meyer lemons
- 1/2 cup lemon juice from organic lemon
- powered sugar for dusting if you desire
- To make the crust: In a bowl, combine butter, sugar, vanilla and salt. Add the flour and mix just intil incorporated.
- Press the dough into the bottom of a 8- inch square baking pan.
- Bake for 25 to 30 minutes at 350 degrees. Should be browned around the edges, and golden in the center.
- To make the topping: In a bowl, stir together the sugar and flour. Mix well. Whisk in the eggs.
- Stir in the lemon zest and lemon juice.
- Take the baked crust from the oven, and reduce heat to 300 degrees.
- Pour the mixture onto the hot crust.
- Bake for 20 to 25 minutes, or until the middle no longer jiggles when the pan is tapped.
- Take out of oven and cool completely.
- Once cooled, take a sharp knife and cut into sqares. Dust with powered sugar if desired.
- Store in an airtight container in the refrigerator for 4 to 5 days.
- This recipe was entered in the contest for Your Best Citrus Recipe
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6 months ago drbabs
Barbara is a trusted source on General Cooking.
Ashley, I made this for Christmas-- we had a ton of Meyer lemons-- and im making it as a tart tonight. Thanks for a great recipe!
7 months ago idaz
Thank you so much for such an amazing recipe! I followed your recipe to the letter and it came out absolutely wonderful! Very easy to make. My husband and both my boys ( ages 16 and 22) loved it! I'm going to make another batch tomorrow.
over 1 year ago eaevans
you REALLY need to grease the pan! the flavor is great.
6 months ago drbabs
Barbara is a trusted source on General Cooking.
or line it with parchment-- works great.
over 1 year ago elizabethrose
I did it in jellyroll pan, tripled the crust ingredients plus 1/4 to 1/2 of extra flour to make it crumblier (is that a word?). In addition, I downsized on the sugar in the custard to 2 cups, went up to a full 2 cups on the lemon juice (remember I tripled everything), and added a 1/4 cup of half and half = not too soupy if you only bake for a little over 15 min.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Love lemon bars these sound delish, glad to see you again!
over 1 year ago ashleypiersonchasesdinner
Thanks sdebrango!
almost 2 years ago ashleypiersonchasesdinner
Thanks Pat in SoCal for the info on doubling the recipe. I have some lemons on my counter right now, so I may just experiment today since it is a raining afternoon as well!
over 2 years ago ashleypiersonchasesdinner
Hi Pat in SoCal,
I haven't doubled this recipe, but I imagine if you are using a bigger pan it could work. Just keep an eye on the bars when cooking, just give the pan a tap and if it no longer jiggles, its good! Or you could double the recipe and cook in two seperate 8 inch square pans.
Whatever you decide, I hope it works out! Enjoy!
almost 2 years ago nutcakes
I doubled it and made it in a pan just slightly off from 9x13, but I can't remember the size.
over 2 years ago Pat in SoCal
Have you ever had success doubling this? Do you think it would work in a jellyroll pan or is it too soupy? TIA
over 2 years ago ashleypiersonchasesdinner
Thanks drbabs!! I LOVE lemon bars too!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I LOVE lemon bars! You should enter this into the Open House challenge!