Best Classic Lemon Bars Recipes

CLASSIC LEMON BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.

CLASSIC LEMON BARS

Steps:

• Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
• Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

CLASSIC LEMON BARS

Steps:

• 1. For the crust - Preheat the oven to 350 degrees F.
• 2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
• 3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
• 4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
• 5. Bake until the crust is golden brown, about 25 minutes.
• 6. For the filling - While the crust is baking, prepare the filling.
• 7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
• 8. Add the lemon juice and zest, and mix well.
• 9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
• 10. Pour the filling over the warm crust and return to the oven.
• 11. Bake until the filling is just set, approximately 30 minutes.
• 12. Remove from oven when done, and let cool on a wire rack.
• 13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
• 14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
• 15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.