Sometimes the best recipes are the ones that are made the most. This one for best lemon bars has been a “keeper” in the SHC kitchen for over 20 years. While the success of most baked goods is exacting measurements, this is one of those recipes in a constant tweaking mode. Finding the perfect sweet/sour combo makes them irresistible and earning the title ‘best lemon bar’.
About zest: The outer rind of any citrus fruit is the unsung hero of the fruit itself. Packed with flavor with none of the tartness from the juice. Invest in a micro plane, which will create light wisps of zest, just perfect for an added layer of flavor in these bars.
Juicing lemon secret: You know how the saying goes…when you have lemons, make lemon aid. But sometimes those lemons are too hard to yield much juice. You can give them a nudge in the microwave (just 15 seconds) to release all their juice and you won’t feel like you got a ‘lemon’ with your lemon.
- 1 ¾ cups flour
- ¾ cup unsalted butter (1 ¾ sticks)
- ¼ cup confectioners’ sugar + more for dusting
- ¼ teaspoon salt
- 1 ½ cups sugar
- 3 large eggs
- Zest of 2 lemons
- Juice of 5-6 lemons (2/3 cup)
- 1/3 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Pre-heat oven to 350 F.
- Crust: In a food processor, pulse flour, butter, confectioners’ sugar and salt until mixture resembles coarse crumbs. Press dough into a buttered 9 x 13-inch baking pan. Bake 15 minutes until crust is light golden brown.
- Filling: In the same food processor (no need to clean) add sugar, eggs, lemon zest and juice and whirl until blended. Add flour, baking powder and salt and pulse until just combined. Pour over baked crust and bake 20 minutes until filling is set. Cool completely, then dust with additional confectioners sugar and cut into squares.