Someone at work was highly generous and brought in a near tree’s worth of Meyer lemons. Of course I grabbed some up and in return made lemon bars to share with my coworkers. Since then, everyone has been asking me for the recipe and here it is!
This is a recipe I’ve been making for years and years and years and years. A friend of mine loves them and I always bake him a batch when we meet up. A coworker’s picky daughter ate it and loved it, so that’s like an extra thumbs up of approval!
I call them Electric Lemon Bars because of the bright yellow coloring. And with a shortbread crust, it feels like you get two desserts: a cookie and a pie! Sort of. Okay, enough rambling, here’s the recipe…This is for an 8×8 or a 9×9 square pan, but can easily be doubled to make a 9×13 pan.
Electric Lemon Bars
Ingredients for the crust:
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ cup confectioner’s (powdered) sugar
- 1 cup all purpose flour
- 1 pinch salt
Ingredients for the filling:
- 2 large eggs
- 1 cup white sugar (add 2 more tablespoons if using regular/sour lemons)
- zest and juice from one medium sized lemon
- ¼ of a cup all purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- Preheat oven to 350° F.
- In a large mixing bowl, combine the powered sugar, flour, and salt. Then using your hands, mix in the butter and vanilla extract until the dough comes together and sticks easily.
- Press the dough into an even layer on the bottom of a greased 8×8 or 9×9 baking dish.
- Bake for 20 minutes, or until the edges are just starting to turn slightly brown.
- Remove the pan from the oven and set aside to cool for at least 10 minutes.
- While the crust is cooling, place the eggs in another mixing bowl and use a whisk to mix them for about a 1 minute.
- Add in the white sugar and whisk together for about 5 minutes or until frothy.
- Mix the lemon juice and zest into the egg mixture until well combined
- Whisk in flour, baking powder, and salt until combined and smooth with no lumps.
- Pour the egg mixture over the cooled crust.
- Gently place the baking dish back into the oven and continue to bake (at 350° F) for another 25 minutes. The top should be a nice golden brown and there should be no wiggling when the pan is moved.
- Let the bars cool in the pan.
- Optional, but extra delicious step: Let the lemon bars chill in the fridge overnight.
- Once cooled, cut into pieces and top with additional powdered sugar.
- Eat it because it’s not for decoration!
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