Lemon bars are always a popular dessert at teas, luncheons, and showers.
They can be served year-round, at parties, showers, or luncheons.
This lemon bar recipe is the most traditional of all our lemon bars.
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(Try these Basil-Lemon Bars for an herbal upgrade.)
Or get even more ahead and freeze them up to a month in advance.
(Ditto with saving the powdered sugar.)
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Just 20 minutes of active time is all is takes for this classic crowd-pleasing dessert.
Refrigerate the lemon bars wrapped or in an airtight container for up to three days.
Stack between layers of parchment paper if needed to prevent the bars from sticking together.
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Freeze for up to one month for longer storage.
Thaw in the refrigerator if frozen, and serve chilled.
Make crust:
Stir together 2 cups flour and 1/2 cup powdered sugar.
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Cut in butter using a pastry blender or fork until crumbly.
Press mixture onto bottom of prepared pan.
Bake crust:
Bake at 350F for 20 to 25 minutes or until lightly browned.
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Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture.
Pour mixture over hot baked crust.
Bake lemon bars:
Bake at 350F for 25 minutes or until filling is set.
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Let cool in pan on a wire rack 30 minutes.
Lift from pan, using foil sides as handles.
Cool completely on a wire rack (about 30 minutes).
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Remove foil, and cut into bars.
Sprinkle with powdered sugar.
For the cleanest cuts, chill the lemon bars until firm.
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Then dip a sharp knife into a glass of hot water, and wipe off between cuts.
Lemon bars should be left out for no more than two hours before transferring to the refrigerator.
Bake the bars until firm and set for the right texture.
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
double-check to chill thoroughly before cutting for the cleanest slices.
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
