I have entered into my Spring/Summer everything lemon phase again. It happens every year about this time and generally lasts a couple of months. There is no explanation for it, at least none of which I am aware, so I just enjoy myself. With a big Costco size bag of lemons in the fridge, I’m ready for a serious lemon fest.
I have a series of three posts for lemony things and the absolute guarantee that more lemon posts will follow this summer. So, pucker up, baby.
Lemon bars are not a new phenomenon and as I see it, there’s really not much wiggle room for changing the average lemon bar recipe. The one that I am presenting here is from Land O’ Lakes. It’s got a nice amount of tang vs. sweet plus a wonderful buttery crust. The only alteration I made to the recipe was to sprinkle the tops of the lemon bars with powdered sugar instead of using the glaze. I think that the glaze would have pushed the bars a bit too far on the sweet-o-meter, but I could be wrong.Print
Tangy Lemon Bars
Recipe Source: Land O’ Lakes
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter, softened
- 2 cups sugar
- 1/4 cup lemon juice
- 4 large eggs
- 2 teaspoons freshly grated lemon zest
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
Glaze ( Optional. These bars are very rich, so I opted to sprinkle them with powdered sugar instead of glazing them. )
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla
- 1 1/2 to 2 tablespoons lemon juice
- Preheat oven to 350°F.
- Combine all crust ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs. I used the wire whisk attachment for my Kitchenaid.
- Press mixture onto bottom of ungreased 13×9-inch baking pan. Bake for 18 to 22 minutes or until edges are very lightly browned.
- Meanwhile, make the filling. In the bowl of the mixer add the sugar, lemon juice, eggs, lemon zest, and salt. Beat at medium speed until well mixed.
- Reduce speed to low; add 1/4 cup flour and baking powder. Beat until well mixed.
- Pour filling over hot, partially baked crust. Return to oven and continue baking for 23 to 25 minutes or until top is golden brown. Cool completely.
- If using glaze: Combine powdered sugar, 1 tablespoon butter and vanilla in small bowl. Beat at low speed, gradually adding enough lemon juice and scraping bowl often, until desired glazing consistency. Drizzle over cooled bars. Cut into bars.
- If using powdered sugar: Dust top of cooled bars with desired amount of powdered sugar.