The Perfect Lemon Bar

LB1

It sounds easy to bake a lemon bar. I have to admit though, that this is one of the hardest things I have managed to make Just Right.

I have tried many different recipes, all promising the Perfect lemon bar, but I had to combine many ideas into my own recipe to get it like I like it….

I like the dough to be flaky and thick enough to be present and tasted, but not over-whelming. The lemon is the star. It has to be tart and sweet, to be real lemony, but delicate, and most important to be tangy, moist and enough of it to be enjoyed.

So here is my version of The Perfect Lemon Bar…… for you to enjoy……

Recommended pan 10X10 or 9X9 inch.

Dough:

2 cups flour

1/2 cup sugar

1 cup butter (220 gram) – soft, cut into small squares

Lemon zest from 1 lemon

1-2 tbsp. lemon juice

* Mix the flour, sugar and butter. Add the lemon zest and slowly the 1-2 tbsp. lemon juice to combine the dough into a nice dough.

* Butter the baking pan and spread the dough evenly.

* Bake in 350F, 180C for about 20 minutes, or until light golden in color.

In the mean while, prepare the lemon filling:

1/4 cup + 2 tbsp. of flour

1.5 cups sugar

4 eggs

Lemon zest from 2 lemons (the lemon zest in the dough is from the 3rd lemon used….)

Lemon juice from 3 big, juicy lemons (minus the 1-2 tbsp. used for the dough)

* Whisk eggs with sugar.

* Add the lemon juice and zest

* Add the flour and mix well.

Pour the lemon filling over the baked dough and bake for another 30-35 minutes or until ready – the top has to be brown, when you press your fingers on it, it should feel almost elastic, yet still a bit soft. It will harden a bit more when it cools.

Cool completely.

I love cutting the bars into squares or long rectangle bars.  Dust with sugar powder and enjoy!

These have become favorites in our house, and a regular item on the kids wish lists….. and their friends as well…..

What do you think?

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