My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Who Knew Lemon Bars Were So Simple To Make?

14 Comments

Before I begin, a quick reminder: Today’s the last day to enter my May giveaway.  Click on this link to enter.

 

I work with the young women ages 12-18 at church, and, tonight, we’re having a special get together requiring yummy, dessert “finger foods.”  While I’m not sure if lemon bars qualify as “finger foods,” I don’t think anyone will complain.  I found this recipe online several years ago and added one simple thing (lemon zest) to make them truly special.  Here’s the recipe.

 

Super Delicious Lemon Bars!

Super Delicious Lemon Bars!

 

Lemon Bars

Adapted from a recipe by Patty Schenck found here

 

Crust

2 cups all-purpose flour

1/2 cup granulated sugar

1 cup (2 sticks) salted butter, softened

 

Filling

1 1/2 cups sugar

1/4 cup all-purpose flour

Juice of 2 lemons (6 tablespoons, can use bottled lemon juice)

4 eggs

zest from lemons, optional

 

Preheat oven to 350 degrees Fahrenheit.  Combine 2 cups flour, 1/2 cup sugar, and the butter.  Mix until well combined.  The mixture may be crumbly, but that’s okay.  Press the crust into an ungreased 9×13 pan.  Bake in preheated oven for 15-20 minutes, or until golden brown.

Whisk together 1 1/2 cup sugar and 1/4 cup flour.  Add lemon juice, eggs, and lemon zest, then whisk to combine.  Pour over hot crust and bake in preheated oven for an additional 20 minutes.  Let cool completely in pan before cutting, as the filling will be quite soft when hot.  Don’t worry!  It will firm up nicely as it cools.  Top with powdered sugar if desired.  You may also substitute lime juice and zest.

 

Here’s my photo step-by-step.

 

Gather your ingredients.  I didn't have two lemons, so I substituted bottled lemon juice for the additional lemon juice needed.

Gather your ingredients. I didn’t have two lemons, so I substituted bottled lemon juice for the additional lemon juice needed.

 

First, I preheated my oven to 350 degrees F, then I put 2 cups of flour, 1/2 cup of sugar and 2 sticks of butter in a mixing bowl.

First, I preheated my oven to 350 degrees F, then I put 2 cups of flour, 1/2 cup of sugar and 2 sticks of butter in a mixing bowl.

 

Using a hand mixer, I mixed the ingredients together until the flour and sugar were incorporated into the butter.  The texture is a bit crumbly, but that's exactly how it should be.

Using a hand mixer, I mixed the ingredients together until the flour and sugar were incorporated into the butter. The texture is a bit crumbly, but that’s exactly how it should be.

 

I pressed the crust mixture into a 9x13 pan.  TIP: Rather than use a spoon, I put a little plastic wrap around my fingers and use my hands to press the dough into the pan.  I use the plastic wrap, so the dough doesn't stick to my hands.

I pressed the crust mixture into a 9×13 pan. TIP: Rather than use a spoon, I put a little plastic wrap around my fingers and use my hands to press the dough into the pan. I use the plastic wrap, so the dough doesn’t stick to my hands.

 

See?  You can see where I used my fingers to press it into the pan, but no matter.  The crust is fairly uniform and will bake evenly.

See? You can see where I used my fingers to press it into the pan, but no matter. The crust is fairly uniform and will bake evenly.  I popped it into my preheated 350 degree F oven for 20 minutes.  You may need more or less time depending on your oven.

 

While the crust was baking, I used my Microplane grater to zest my lemon.  I also juiced it and measured out the additional lemon juice needed from my bottled lemon juice.

While the crust was baking, I used my Microplane grater to zest my lemon. I also juiced it and measured out the additional lemon juice needed from my bottled lemon juice.

 

Next, using a whisk, I mixed together 1 1/2 cups of sugar and 1/4 cup of flour.

Next, using a whisk, I mixed together 1 1/2 cups of sugar and 1/4 cup of flour.

 

Then I added the eggs, lemon juice, and lemon zest and, using the whisk, I mixed until everything was well incorporated...

Then I added the eggs, lemon juice, and lemon zest and, using the whisk, I mixed until everything was well incorporated…

 

Like this.

Like this.

 

Soon after I mixed the filling, the crust was done baking.  See how it's brown around the edges and golden brown in the center?  It's perfect!

Soon after I mixed the filling, the crust was done baking. See how it’s brown around the edges and golden brown in the center? It’s perfect!

 

I gave the filling mix one good stir with the whisk, then gently poured the filling over the hot crust.  I put it back into the oven for 20 minutes.

I gave the filling mix one good stir with the whisk, then gently poured the filling over the hot crust. I put it back into the oven for 20 minutes.

 

I rotated it once during baking, because my oven has some hot spots.

I rotated it once during baking, because my oven has some hot spots.

 

I sprinkled on some powdered sugar.

I sprinkled on some powdered sugar.

 

Then I cut them into 1 1/2 inch squares.  They sure are yummy!  Sweet and tart all in one little bite.  YUM!

Then I cut them into 1 1/2 inch squares. They sure are yummy! Sweet and tart all in one little bite. YUM!

 

Who knew 5 ingredients could taste so good? Much better than the boxed kind!

What’s your favorite simple recipe?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

14 thoughts on “Who Knew Lemon Bars Were So Simple To Make?

  1. Love lemon bars and your look wonderful and your step by step is so helpful.

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  2. I’ve always wanted to make lemon bars and these look perfect! Going to give this a try 🙂

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  3. oh they are devine! Mmm! gaining weight viewing your post!

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  4. Step by Step is so helpful, they look yummy 🙂

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  5. *gasp* so simple! I love when I read a recipe and I already have the ingredients in my cupboard. Making these later today I’ll be sure to post how they go x

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    • I know, right? It is wonderful when I see something I want to make, and I don’t have to go to the store to buy obscure ingredients for it. Please let me know how yours turn out!

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  6. Can I really get these wrong, I will let you know 😄

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  7. My recipe is very similar to yours. I bake them a little longer for crispy bottoms.. MIne even has 4 eggs in the filling! I made these once using a oatmeal butter crust but didn’t like it as much as the plain flour crust! Some recipes have too much lemon filling which I don’t like.

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  8. Mmmmmm! Looks delicious!

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  9. Reblogged this on FabiFabu and commented:
    This recipe bring back beautiful memories for me,This were made by Laurel Nguyen, and hey looks delicious.

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  10. Love lemon bars but have never made them. Will try this! Almost identical filling to my favorite lemon tart. YUM!

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  11. Pingback: 6 Reasons Why I Can’t Be A Doomsday Prepper & 6 Reasons Why I Should Be | My Foray Into Food Storage

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