Growing up, it was one of my dad's favorite desserts. He would always make a batch to snack on once he got home from his long hours spent at work. I used to think they were horrible; weird jelly custard-like bars that I didn't want anything to do with. They were too bitter, and I wasn't having that. Truth be told, I wasn't a huge fan of eating fruity desserts in general. I think that's something I've finally grown into overtime. Phew!
Let me know what you think of the recipe! Are you fans of lemon bars? Or did it take you some convincing too? Any other bitter treats your not too big on? I'd love to hear!
Have a great Sunday!
Serves roughly 12 people (depending on how large you cut the pieces)
2 cups flour
1/2 cup sugar
2 sticks of unsalted butter
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
Zest and lemon juice from 2 lemons
1 teaspoon of lemon extract
*You can use powdered sugar as well to sift on top as well after it's baked!
Preheat oven to 350 degrees
Spray a 9x13 pan with cooking spray, or grease with butter or oil
1. For crust, roll out butter between 2 sheets of wax paper to slightly soften. Put into large mixing bowl, and using the paddle attachment on your stand mixer, or the dough hooks on your handheld mixer, combine the butter with the flour and sugar.
2. Once roughly combined, and you start to see the flour clump with the butter, stop mixing, and by hand, further combine the mixture until there are lots of lumps. Put the crust into the pan and pack it. If there is any bit which is too buttery, dust the spot with flour and crumble it by hand again and pack. Bake in the oven for 15 minutes.
3. While the crust is baking, in a large bowl, cream together the sugar and eggs with your whisk, handheld, or stand mixer on a low-medium speed. Then add the lemon juice, and zest. Sift in the flour.
4. Once the crust is tanned slightly, let it cool for roughly 10 minutes and then pour in the lemon custard mixture. Put in the oven for 20-25 minutes, or until the custard starts to brown slightly on top. Pull out of oven and cool for an hour, and then dust powdered sugar on top. You can also chill it in the refrigerator overnight and have some really thick lemon bars.