Aaron's Notes

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Lemon Bars

Linda’s lemon bars. Modified from Joy of Baking’s recipe.

NOTE TO LINDA: as you always makes a 1.5x recipe, and doubles the lemon juice/zest from the original recipes. The quantities are updated to reflect this.

Ingredients

Shortbread Crust:

  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 3/8 cup (45 grams) confectioner’s sugar
  • 1.5 cup (200 grams) all purpose flour
  • 3/8 teaspoon (1.5 grams) salt

Lemon Filling:

  • 1.5 cup (300 grams) granulated white sugar
  • 2 tablespoons (10 grams) grated lemon zest
  • 3 tablespoons (30 grams) all purpose flour
  • 1/4 teaspoon salt
  • 3 large (150 grams) eggs, at room temperature
  • 2/3 cup (160 ml/grams) freshly squeezed lemon juice (approximately 3 large lemons)

Garnish:

  • Confectioners sugar

Directions

Prep:

  1. Preheat oven to 350°F.
  2. Line 9x13 inch baking pan with foil or parchment paper, and butter the foil or parchment.

Shortbread Crust:

  1. Add butter to electric stand mixer with the paddle attachment, beat until smooth.
  2. Add the sugar and beat until creamy.
  3. Add the flour and salt and beat until the dough starts to come together.
  4. Press into the bottom of pan.
  5. Bake for 18–20 minutes, or until edges are lightly brown.
  6. Remove from oven and cool on a wire rack.

Lemon Filling:

  1. In a bowl, rub the lemon zest into the sugar.
  2. Stir in the flour and salt.
  3. In a seperate large bowl, whisk the eggs.
  4. Gradually whisk in the sugar mixture ito the eggs until smooth.
  5. Add the lemon juice and stir to combine.

Assemble and Bake:

  1. Pour the filling over the shortbread crust
  2. Bake for 18–20 minutes, or just until the filling has set.
  3. Remove from oven and cool on a wire rack to room temperature.
  4. Refrigerate the bars for about one hour or until firm.
  5. Cut into squares and dust with powdered sugar.

Notes:

  • Lemon Bars can be covered and stored in the refrigerator for about three days.