I slightly adapted this recipe from the Editors of Cook's Illustrated Magazine, May/June 1998.
These are absolutely the best lemon bars! I have found that it is hard to find a really good lemon bar recipe, as some have too much crust and not enough
filling while others are not lemony enough. Here is the recipe that I recommend. It is just right!
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
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Don't forget to check out my
American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Lemon Bars Deluxe.
Best Lemon Bars Recipe:
Yields: 2 dozen lemon bars
Prep time: 20 min
Cook time: 20 min
Crust (see recipe below)
eggs, beaten lightly
1-1/3 cups granulated
3 tablespoons all-purpose
2 teaspoons finely-grated
lemon zest (from two large lemons)
2/3 cup freshly-squeezed
lemon juice, strained
1/3 cup whole milk
1/8 teaspoon salt
Powdered (confectioner's) sugar to decorate finished lemon bars
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Prepare Crust and bake.
While crust is baking, make the Lemon Filling: In a medium bowl, whisk
together eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend
well. Pour mixture onto top of the baked warm crust. You may set
the prepared Lemon Filling aside until crust is finished
baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.
Bake for 20 minutes, or until the filling
feels firm when touched lightly. Remove from oven and transfer the pan to a wire cooling rack and cool for 30 minutes.
After cooling, grasp the parchment paper and carefully lift the bars onto a cutting board. Cut into
serving size squares or bars. To cut the bars, don't make a sawing motion with your knife, instead make long, clean cuts the length of
the pan. Wipe the knife clean by dipping it in hot water and wiping with a clean kitchen towel to dry between cuts.
powdered or confectioners' sugar over bars and serve. NOTE: The powdered sugar will start to be absorbed into the Lemon Filling
after several hours, but it can be reapplied before serving.
Storage: Three days at room temperature, three weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or three months frozen.
Yields about 2 dozen bars.
1 3/4 cups all-purpose
powdered (confectioner's) sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan
Lightly butter a 13- x 9-inch baking dish and line with parchment paper or wax paper allowing edges to come over the sides.
Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle
mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling.
Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes; remove from oven, place on a wire cooling rack, and let cool slightly.
After crust is finished baking, reduce oven temperature to 325 degrees.