Have you been on the hunt for the perfect Lemon Bar? Look no further. In honor of Meyer lemon season, we have THE ONE! These lemon bars have the perfect amount of zest, tang, and lip puckering sweetness! My son kept asking me for more “lemon tarts.” (They’re fabulous for breakfast- shhh!)
1 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup (1 stick) butter, cold
1 teaspoon lemon zest, finely grated
3 tablespoon all-purpose flour
1 cup granulated sugar
1/2 tablespoon baking powder
3 large eggs
1/2 tablespoon lemon zest, finely grated
1/2 cup fresh lemon juice, strained
2 tablespoons confectioners’ sugar
Preheat oven to 350ºF. Line the bottom of one 8-inch square pan with parchment paper or foil horizontally and then vertically. Make sure to have overhang. You will use these pieces to lift & remove the lemon squares after baking.
For the crust: In a large bowl whisk together flour, sugar, and salt. Pour the dry mixture into the bowl of a food processor. Cut the butter into small pieces. Add the pieces of butter and lemon zest to the food processor. Pulse until the mixture is crumbly and forms a loose ball. Remove from bowl and press the dough into the bottom of your prepared pan. Bake for 25 to 30 minutes or until just lightly browned. Remove from heat and set aside.
For the filling: In a small bowl, combine flour, granulated sugar, and baking powder. Set aside. In the bowl of a stand mixer, whisk the eggs by hand. Beat in the sugar mixture with the paddle attachment. Fold in the zest and lemon juice. Blend until smooth. Pour the mixture over the crust. Bake an additional 20 to 25 minutes, or until the filling is firm. Remove from heat and let cool. Gently lift parchment or foil of out the pan and cut into squares. Sprinkle the top with confectioners’ sugar. Watch them disappear!
Sass it up: Decorate your plate with lavender, violet pansies or other summer flower. Sprinkle lavender dusting sugar on top of the lemon bars if you so choose.
Old School: No food processor? No worries. Just mix dough by hand, using a fork (try not to handle too much so your hands don’t warm up the dough).