Lemon Bars
These Lemon Bars are tart, rich and so creamy. They taste nothing like the store bought stuff. Full of rich flavors from fresh lemon zest and juice. The eggs create a creamy curd filling that is unlike any other recipe!
Servings 9 lemon bars
Calories 319kcal
Equipment
- 8x8 pan 9x13 for double batch
- fork
- Microplane, Fine grater
- Mixing Bowl
Ingredients
Crust
- 120 grams soft white wheat flour 1 cup
- 1/2 cup butter room temperature
- 28 grams powdered sugar 1/4 cup
- 1/8 tsp salt
Lemon Curd Filling
- 3 eggs
- 1 Tbsp Lemon zest zest of 2 large lemons
- 1/2 cup Lemon juice 2-3 large lemons
- 300 grams sugar, granulated 1 1/2 cups
- 60 grams soft white wheat flour 1/2 cup
- powdered sugar for dusting
Instructions
Shortbread Crust
- Mill your wheat and set aside.
- In a stand mixer fitted with a roller or paddle attachment, add your room temperature butter, flour, powdered sugar and salt.
- Mix until the dough is combined and there are no visible chunks of butter.
- Take an 8"x8" square pan (single recipe) or 9"x13" (double recipe) and line with parchment paper. The paper should go up the sides of the pan enough to cover the pan when the lemon curd is poured on top of the crust. I use premeasured sheets that come up the sides of my 9"x13" 3/4 of the way.
- Pour your dough into the lined pan. Using your floured hands or a small rolling pin, flatten the dough evenly into the bottom of the pan. Press into the corners and edges well.
- Next, take a fork and prick the dough all over. This will prevent it from getting air bubbles and baking unevenly.
- Move an oven rack to the bottom 1/3 of the oven.
- Place the dough in the refrigerator for 20 mintues while you preheat your oven to 350℉.
- Place dough in the oven and bake for 15-18 minutes (8"x8") or 20-22 mintues (9"x13").
- You want your dough to just be slightly brown around the top edges.
- Remove from the oven an allow to cool slightly while you make the lemon curd filling.
Lemon Curd Filling
- Zest your lemon with a fine grater and add to a bowl. Cut lemons in half and juice into your measuring cup. Top off with storebought lemon juice to the amount needed.
- Using a hand mixer, stand mixer or bowl and whisk, add sugar to your bowl and begin to add in eggs. Once combined, add lemon juice and zest.
- If you are using all purpose flour, sift your flour slowly into the mixture while you whisk. If using fresh milled flour, just add gradually to the mixture and whisk well between additions. I do not sift fresh milled flour as I do not want to remove the nutrients found in the bran and germ.*DO NOT WALK AWAY WHEN MAKING LEMON CURD FILLING, THE LEMON JUICE AND SUGAR WILL CAUSE A CHEMICAL REACTION IN THE EGGS AND CREATE A LUMPY CURD
- Spray the sides of your parchment paper before pouring the lemon curd on top of the shortbread crust. Place back into the 350F degree oven for 30 mintues or until the top is almost set and the center barely jiggles.
- Allow to cool for 20-30 minutes and then I like to place mine in the freezer for 1 hour before cutting. They can be cut as soon as they are cooled (1 hour on the counter). I find them to cut the cleanest when they are frozen slightly. Dust the tops with powdered sugar before serving.
- Store in an airtight container in the refrigerator for 5 days or freezer for 3 months.
Video
Nutrition
Serving: 1lemon bar | Calories: 319kcal | Carbohydrates: 51g | Protein: 4.3g | Fat: 12.3g | Sodium: 208mg | Fiber: 2.5g | Sugar: 36.4g