Tangy And Tasty Double Lemon Bars

Tangy And Tasty Double Lemon Bars

Angela Markus

Lemon bars are the perfect summer dessert, but who says you can’t have it any time of the year? The refreshingly tangy and buttery crispiness makes this treat so hard to resist. Here is a wonderful recipe from Pop Sugar adapted from Joy of Cooking.

You will need 3/4 cup all-purpose flour, 2 tablespoons powdered sugar, 1/4 teaspoon kosher salt, Zest of 2 lemons, finely grated, 6 tablespoons unsalted butter, chilled and cubed, 3 large eggs, 1 1/4 cups granulated sugar, 1/2 cup plus 1 tablespoon lemon juice, 1/4 cup all-purpose flour, sifted and Sifted powdered sugar, for garnish.

First, preheat the oven to 325°F. Then in a large mixing bowl, whisk together the flour, powdered sugar, salt, and lemon zest. Get the butter and cut it in using a pastry cutter or the tines of a fork until it is in very small pieces and a loose dough has formed.

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Transfer the dough to an un-greased 8-inch square baking dish, and spread it evenly over the dish pressing it in firmly. Bake for 25 to 30 minutes, or until light golden brown and fragrant.

Next, whisk the eggs and sugar together in a medium mixing bowl until smooth and streak-free. Then whisk in the lemon juice. You will need to add the flour and whisk till you get a frothy and completely smooth mixture.

When you remove the shortbread from the oven, immediately pour over, and return to the oven, reducing the temperature to 300°F. Bake for 30 to 35 minutes. When that is finished, allow it to cool completely before cutting.

For a neater appearance, trim away the edges before cutting into 16 squares. Generously sift powdered sugar on top just before serving.

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