Lemon bars are such a great summer dessert – very portable and light after a big grilled meal. They are a little time consuming, but well worth the trouble. These are made with a traditional shortbread crust. I made these for our friend’s summer kick-off roof deck party and they were a hit.
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 1/2 – 2/3 cup fresh squeezed lemon juice*
*Add another tablespoon or so of flour to the curd mixture if you go to the higher side of lemon juice.
Preheat oven to 350 degrees.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Line a 9×13 baking dish with folk and grease or use cooking spray. The bars don’t release easily otherwise.
Bake for 25-30 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 25 minutes in the preheated oven, or until liquid sets. The bars will firm up as they cool. After the pan has cooled, remove and cut into squares.