Recipe - Lemon Bars

If lime bars aren't quite your thing, then maybe you're a fan of good ol' classic lemon bars? Lemons are definitely a lot sweeter than limes naturally so you'll have to cut back on the sugar if you're using my lime bar recipe. Lucky for you, I've decided to make lemon bars too and have an adjusted recipe to curb your desires. I cut these up into tiny bite-sized pieces after the photographs to make it easier for people to eat (and get rid of for me). As I may have mentioned before, I'm not a big sweets eater so whenever I bake, I want the stuff out of the kitchen as soon as possible, heh. Check out the recipe!

Step 1: Ingredients (yields 12-16 bars)

• 1/2 cup powdered sugar (and more for topping)
• 1/2 cup lemon juice, freshly squeezed
• 1 tbsp + 2 tsps lemon zest, fresh
• 1.5 cups granulated white sugar
• 1 cup unsalted butter, cold
• 2 cups all-purpose flour
• 4 large eggs

Step 2: Making the crust
I love how few ingredients lemon bars use. Zest your lemons first. Preheat the oven to 350°F. Then in a bowl, mix together your 1/2 cup of powdered sugar and the flour. Add in 2 tsps of lemon zest. Cut in your cold butter straight from the fridge until you have a nice crumbly mix. Press into a greased 9" x 13" pan and bake for 20-25 minutes.


Step 3: Making the lemon filling
Beat eggs on high in another bowl until pale yellow. Mix in the sugar, 1 tbsp of zest, and lemon juice. Continue on high. When the crust is done, take it out of the oven and pour the lemon filling over it. Stick it back in the oven for another 20-25 minutes.


Step 4: Finishing
Remove from the oven when the crust is turning a tad past golden brown. Sprinkle on powdered sugar to your liking and then cut into bars once it has cooled a little. Enjoy!