Oven times vary, so set your timer about 5 minutes earlier than the time recommend to check if your filling is set. But you can certainly do either to your liking. While some recipes call for the shortbread crust to go up the sides of the pan (about half an inch seems pretty standard) I prefer less crust, so I just press it into the bottom of the pan. The top compliments the cookie crust and balances the sweet yellow custard in the middle. These lemon bars have the hint of a crackling top from the sugars caramelizing in the heat. Or go ahead and use regular lemons for extra tartness. If you can’t find Meyer lemons in your grocery store, and don’t happen to have one in your neighborhood that’s producing fruit at just the perfect reachable height (hey, I’m not suggesting anything…), sub half of the lemon juice with fresh orange juice and you’ll see what I mean. The taste is a little bit like a cross between a lemon and an orange. Meyer lemons are tart like regular lemons, but taste sweeter than the Eureka variety most commonly found at the grocery store. What’s the Difference Between Meyer Lemons and Regular Lemons? Allow these easy lemon bars to fully cool before dusting with powdered sugar and cutting so the powdered sugar doesn’t melt into the warm cookie. While the crust is hot from the oven, evenly pour the custard mix over it then bake for 20 minutes or so longer.Ĭompletely cool before dusting with powder sugar. Top the hot crust with the lemon juice, egg, and sugar mixture. Sift the remaining flour and baking powder into the wet mixture and mix well. While the crust bakes, use a hand whisk or an electric mixer to beat the eggs, sugar, and lemon juice in a large bowl. Work it baby, work it! Press into the bottom of a 9 x 13-inch baking pan and bake until golden. Use a pastry blender to work the powdered sugar, cold butter, and 2 cups of the flour together until it’s the texture of cornmeal. Lemon juice and zest (I like using Meyer lemons when I can find them)įirst, bake the powdered sugar shortbread crust.Here’s all you’ll need to make this lemon bars recipe: Making homemade lemon bars couldn’t be easier, nor could the ingredients list be shorter. So since you and me, well we’re friends too! So here I go, swapping this recipe with you. I was never sure where this lemon bar recipe came from until recently, when I was leafing through my sweet grandma Mary Jane’s recipe cards and discovered one titled “LaVon’s Lemon Bars.” LaVon was my grandma’s best friend, and like all best friends, swapping recipes between besties is as much on the regular as swapping gossip, which I bet they were pretty good at too.
Being a lemon head, they were always my favorite, but since I’m not one to pigeon hole a recipe, I’ll joyfully eat them any day of the year. That’s a lot of holidays, especially since they’re also a perfect springtime recipe too. I started making this lemon bar recipe when I was about about 12 years old and have made it each and every Christmas since. These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center.