If you want to eat something that is sweet but having lunch or supper is almost there then you can eat lemon bars. A great lemon bar is sweet but also has the zing of lemons. For best tasting bars use only the fresh juice from the lemons. This delicious lemon bars can be kept in an airtight container to stay fresh for days so you can enjoy them with coffee or add them to your kid’s lunch boxes. Here are two recipes that make almost the same tasty bars but with the second recipe it is creamier because of the condensed milk. If you love making jellos and cookies for your kids you’ll surely find these recipes easy to follow and yielding delicious treats.
I must admit I only like great lemon bars so I’m a bit of a snob with this. I don’t like to brag it at all. Maybe not exactly a snob but something less than it. Maybe my preference for these yummy lemon bars is much too high. I like them buttery and delicate with a snap of lemony goodness. I also like that the lemon bar crush is not more than 50% of the total height of the bar. I don’t like chewing and chewing on such a tough and thick crust. And most of all, I don’t want to eat crust that is undercooked and gummy. I like one that has the lemon taste that dominates over the creaminess of the milk. It should also be delicious enough to make my mouth water. Don’t take it the wrong way. A confection of delicious and creamy lemon will always be in my dessert favorites but I prefer the delicious and superior tart than the lemon bars. I’m sorry.
I want the filling to be really soft and smooth but not to the point that it’s runny. The moment it touches my tongue it has to be moist and delicious. If it is overcooked then the lemon bars become a bit spongy. And for sure, no one wants to eat a sponge with a lemon flavor at least I sure wouldn’t. I also like lemon bars with confectioner sugar all over it. But of course it has to be lightly covered not too heavy.
Also, I prefer my lemon bars eaten using a fork. For sure I am not snobbish now, am I?
Ingredients
For the Crust
- 1.5 cups of the all purpose flour, leveled
- 0.5 cup of cold unsalted butter that’s cut in pieces and some more butter for your pan
- 1/3 cup of your granulated sugar and ¼ kosher salt
- Use a nonstick spray for the pan
For the filling
- 3 large pieces of eggs
- 1 big egg yolk
- 1/3 lemon juice (preferably fresh)
- 2/3 of granulated sugar
- 2 tsps of lemon zest finely grated
- 2 tbsp of all-purpose flour
- 2 tbsp of heavy cream
- 1/8 of a teaspoon or a sprinkle of kosher salt
- Confectioner sugar (to be used for dusting)
Here are the directions
First heat your oven to 350° F. Make sure you have an 8-inch baking pan preferably the square one and use the cooking spray on it. Use 2 parchments and line up the pan with a bit of an overhang on every side then spray it again with some cooking spray.
Next, you can now make the crust. Use a food processor to mix the butter, flour, sugar & salt then pulse the processor up to the point when there are now fine crumbs. Now put the mixture onto the bottom of the pan you have prepared and bake for 25 to 30 minutes for it to turn pale gold.
Now you can start with the filling. Use a medium sized bowl to whisk the eggs and the egg yolk as well as the sugar, lemon juice, zest, cream, flour & the salt together.
When the crush had already been baked, get the lemon filling mixture and rewhisk it before pouring them in the crush. Take note the crush is very hot at this point. Bake it for about 15-18 minutes. Cool it then put in a refrigerator for 2 hours or so.
Now that it’s cold, use the two paper overhang to lift it out of the pan. You can then transfer it to the cutting board and cut about 24 rectangles of6 to 4in each row. You can then store it in your refrigerator for 3 days and when you are about to serve it you will then use the confectioner’s sugar for dusting.