The Best Clasic Lemon Bars (original) (raw)
These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center.
- Preheat the oven to 350° F. Prepare a 9 x 13-inch baking pan with cooking spray.
- Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until it looks like cornmeal. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
- Beat the eggs, sugar, and lemon juice in a large bowl either by hand or with an electric mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
- Pour over the hot crust and return to the oven to bake for another 20-25 minutes or until lightly browned and the center is set. Check for doneness at 20 minutes, and add on more time as needed.
- Cool completely on a wire rack. Dust with powdered sugar when completely cool, cut and serve.
I like using Meyer lemons in this recipe when I can find them. If you can’t find Meyer lemons but want to try the flavor, use half regular lemon juice and half orange juice to sweeten.
Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 105mg | Potassium: 51mg | Fiber: 1g | Sugar: 26g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg