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Chef Mo’s Lemon Bars

by:
July  2, 2021
3.7
3 Ratings
Photo by Maurice Farmer
  • Prep time 15 minutes
  • Cook time 44 minutes
  • Serves 10
Author Notes

You get buttery almost savory crust, bright tangy citrus, and sweet sugar on top. It’s such an incredible combo and this dessert is perfectly portable, so it’s a great treat to bring to a party —Maurice Farmer

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Ingredients
  • 2 cups Soften Unsalted Butter
  • 1/2 cup Sugar
  • 2 cups Flour
  • 4 Eggs
  • 1 1/4 cups Flour
  • 1 1/2 cups Sugar
  • 1 cup Confectioner sugar
  • 2 Lemon Juiced & Zested
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
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10 Reviews

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riothomas January 17, 2021
Does someone actually monitor these reviews?
So, I should’ve known better, but I followed the recipe as written and used the 2 cups of butter in the shortbread crust. It’s a greasy mass of unbaked substance. Such a waste of expensive organic butter, my time, and disappointment that the much anticipated lemon bars will not be enjoyed.
riothomas January 17, 2021
I have the same comments/ questions as in previous reviews.
The recipe hasn’t been changed regarding the quantities of butter and flour.
Does it really call for 2 CUPS of butter in the shortbread? Seems like it should be 1 cup( 2 Sticks)
And is the amount of flour in the filling 1/4 c? It must be.
Please respond with the correct quantities of ingredients.
Thanks


Very confusing.
Sandra C. October 14, 2020
Also, the 2 cups of butter . . . I actually made an error the first time and used 2 sticks of butter or 1 cup of butter. Is 2 cups correct? The first time it came out great, but now I’m wondering if these are errors in the recipe.
Maurice F. October 14, 2020
I’m sorry so busy yes two is correct it has to be soften . Apologized yes it’s 1 1/4 of flour I’ll fix that error thank you for pointing that out
Sandra C. October 14, 2020
There’s an error in the recipe. Crust calls for 2 cups of flour. Then for the filling, it says to add 1/4 cup flour, but the ingredients say 1-1/4 cups flour. Which is it? I just noticed it, the first time I made it I added only 1/4 cup flour, not 1-1/4 cups, but now I’m wondering . . .
Sandra C. October 14, 2020
There’s an error in the recipe. Crust calls for 2 cups of flour. Then for the filling, it says to add 1/4 cup flour, but the ingredients say 1-1/4 cups flour. Which is it?
Sandra C. October 13, 2020
I give it 5 stars but for some reason, it’s not showing it.
Sandra C. October 13, 2020
Oh my goodness! These are incredible! I have made so many lemon bars using different recipes, but this is the one I’m settling on. I will look no further! The crust has the texture of a good shortbread and the filling is very yummy. My lemons weren’t very juicy and I had to work to get them to give up their juice, so I used 3. It’s a matter of preference too, so adjust to your liking.
Maurice F. October 13, 2020
Thank you for trying it they are very delicious can’t just have one & think you gonna walk away lol . I also have a designer signature chef knife if your a chef or cook really good knife
Sandra C. October 13, 2020
I did see it. I have a whole set of Henkel knives that I bought over 30 years ago! A Henkel is the only knife you need.