Classic Lemon Bars Recipe

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Ingredient

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Direction

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Leave extra parchment paper to overhang the long end of a 9x13 pan. Lift and cut the bars off the pan using this. Preheat oven to 350°F.

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Mix the dry ingredients together: Mix the flour, sugar, and salt together in a sizable mixing bowl.

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Slice the chilled butter into cubes. Apply flour to the cubes. Using your thumbs and fingers, squeeze and smush the flour into the butter until it's all covered and flattened,

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forming pieces that resemble smooshed peas and almonds. (Alternatively, pulse it six or seven times in a food processor until the butter becomes this consistency.)

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Bake the crust: Transfer the crust to a baking dish, press it into an even layer with your fingertips, and bake. Bake 20-25 minutes. Dry and golden-edged crust is ready.

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Filling 10 minutes before baking the crust: Whisk egg, yolk, and sugar in a medium bowl. Remove flour clumps by blending. Mix lemon juice and vanilla.

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12-minute glass or 10-minute metal baking. No jiggling and many bubbles imply fullness. Due to oven variations, check 2 minutes before completion. Excess baking makes filling spongy.

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After cooling for 1 hour on the counter or in the fridge, uncovered, cut the bars. Parchment-sling bars to a cutting board. Squares of powdered sugar.

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also see

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Classic Lemon Bars Recipe

Ingredient

Direction

Leave extra parchment paper to overhang the long end of a 9x13 pan. Lift and cut the bars off the pan using this. Preheat oven to 350°F.

Mix the dry ingredients together: Mix the flour, sugar, and salt together in a sizable mixing bowl.

Slice the chilled butter into cubes. Apply flour to the cubes. Using your thumbs and fingers, squeeze and smush the flour into the butter until it's all covered and flattened,

forming pieces that resemble smooshed peas and almonds. (Alternatively, pulse it six or seven times in a food processor until the butter becomes this consistency.)

Bake the crust: Transfer the crust to a baking dish, press it into an even layer with your fingertips, and bake. Bake 20-25 minutes. Dry and golden-edged crust is ready.

Filling 10 minutes before baking the crust: Whisk egg, yolk, and sugar in a medium bowl. Remove flour clumps by blending. Mix lemon juice and vanilla.

12-minute glass or 10-minute metal baking. No jiggling and many bubbles imply fullness. Due to oven variations, check 2 minutes before completion. Excess baking makes filling spongy.

After cooling for 1 hour on the counter or in the fridge, uncovered, cut the bars. Parchment-sling bars to a cutting board. Squares of powdered sugar.

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