Classic Lemon Bars Recipes

CLASSIC LEMON BARS

Steps:

• Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
• In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
• Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
• Scoop the mixture into the prepared baking pan and press it down into one even layer.
• Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
• In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
• Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
• Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!

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.