Lemon Bars
I am planning a Cinco de Mayo Party, and in Mississippi, May 5 may be a bit warm. I’ll serve enchiladas and all other things Mexican — along with liberal splashes of frozen Margaritas.
For a soft landing, I’ll serve French-pressed coffee, and I decided that Lemon Bars would be an excellent dessert. The lemon tartness will be perfect and this recipe can be made ahead and frozen.
I found this recipe on the Wilton site:
Ingredients
Shortbread Crust
- 2 cups All-Purpose Flour
- ½ cup Powdered Sugar (confectioners’ sugar) plus additional for dusting
- ½ teaspoon Salt
- 1 cup Unsalted Butter 2 sticks, melted
Lemon Layer
- 2 cups Granulated Sugar
- ½ cup All-Purpose Flour
- 5 Eggs
- 3 Egg Yolks
- 1 cup Lemon Juice (from about 8 lemons)
- 1 tablespoon Lemon Zest (from 2 lemons)
Instructions
Make the shortbread crust
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Preheat the oven 350ºF. Prepare 13 in. x 9 in.pan with vegetable pan spray.
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In a large bowl, stir together flour, powdered sugar and salt.
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Add butter to the mixture and stir to form a soft dough. Then press into the bottom of the pan and freeze for 15 minutes.
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Bake for 22-25 minutes or until the edges are golden brown.
Make lemon layer filling
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While the crust is baking, whisk together granulated sugar and flour in a medium bowl.
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Add eggs, egg yolks, lemon juice and zest and whisk until smooth.
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Pour the mixture over the hot crust and return to the oven and bake for 18-20 minutes or until the center is set. Cool completely in the pan on a cooling rack.
Decorate and serve!
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Once your lemon bars have completely cooled, they can be cut into individual portions. Before serving, dust them with additional powdered sugar for the perfect finishing touch!
Notes
- To Store: Store covered in the refrigerator for up to one week.
- To Freeze: Wrap well and freeze for up to 3 months. Wilton
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