Do you like lemon?
My mom does! I just had to make lemon bars this weekend because they are one of my mom’s favorite desserts! So to help make her Mother’s Day more special, I thought this sweet and tangy treat would help. She also loves Ina Garten and this is one of Ina’s recipes so I was very excited to share them with her!
There’s just a little work involved in making these bars, but it’s well worth it. First, you want to make your buttery crust. Press the dough down into a pan like such and bake for a bit then let cool.
Here’s where the work comes into play. You will need to zest and squeeze about 6 lemons. I would only use 4-5 if you want a “lighter” lemon bar. By “lighter” I mean less lemony and tangy. See my notes in the recipe below for measurements.
Once you get all the lemons zested and squeezed, measure out the zest and juice and put in a bowl. Add sugar, eggs (room temperature), and flour and whisk away! Pour on top of your cooled crust and bake.
Now you will not to let these cool completely before you cut into them unlike what I did. I got a little excited, plus I was running late over to my sister’s. 😉 You may even want to put them in the fridge for a bit or even over night to firm up.
I brought these over to my sister’s and she said that they tasted even better the next day…like almost every baked good does for some reason. Maybe make these the night before and eat the next day then? Sounds good to me!
Imagine a cute puckered smiley face here. Enjoy!
- 1 cup (2 sticks) pound unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups flour
- ⅛ teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut and dust with confectioners' sugar.
Source: Stuck on Sweet. Recipe from: Ina Garten