Lemon is always a sign of summer to me. I love to add lemon juice in a breakfast dish (uppma), and to make lemonade my hubby usually makes. I had tried lemon poppy seed cake, which was a hit in my house. I am very happy to see a lemon bars and chocolate walnut bars for this month Baking Partners challenge. It was suggested by Suja of Kitchen Corner Try It. I was in search of lemon bar recipe for long time, and when I got this recipe I tried it immediately.
I reduced the recipe to 3/4th, as sugar is enemy in my house. This bar is really delicious as it is tart, sweet and full with lemony flavor. It is really easy recipe; first you need to make the shortbread recipe for the crust and then make lemon custard filling. Only change I made to recipe is that I didn’t add any condensed milk to the filling, as I thought it will increase the amount of sugar.
This recipe is different from the other recipes in the net as it uses about ½ cup of lemon juice where rest I saw use only ¼ cup maximum. Also lemon zest is added in the custard filling which is missing in the rest of recipes out there. Also the shortbread crust is made with powdered sugar rather a granulated sugar.
If you are looking for a full bodied, lemony treat with bursting citrus flavor then go for it. May next time I will try orange, lime and other citrus fruit. I got a beautiful lemon bar recipe in my hand, which I am going to play with different flavor for sure. These lemon bars are excellent companion to cup of tea. Give it a try it won’t disappoint you.
Please take a look at creations of other baking partners too. If you want to bake with us next month shoot me an e-mail. We will happy that you become a part of bake along.
Serves: 12 bars
- 1 cup All Purpose flour
- ½ cup Confectioner's sugar/powdered sugar
- ⅛ teaspoon salt
- 9 tablespoon unsalted butter cut into half inch cubes
- ¾ cup Sugar
- ½ tablespoon Lemon zest
- 2 eggs ( I used safest choice pasteurized eggs
- ½ cup Lemon juice ( about 4 lemons)
- 3 tablespoon of All purpose flour
- Powdered sugar for dusting
- Preheat oven to 325 degree F and position rack in the center of the oven.Butter 8inch square baking pan and set aside (you can also line pan with aluminum foil)
- In a kitchen aid stand mixer,mix flour,sugar and salt.Add pieces of butter till the mixture
- resembles coarse meal.When the mixture forms large clumps and holds together when pinched between two fingers.
- Scrape dough into prepared pan and pat it into an even layer.Using a fork prick the dough at one inch intervals. Bake the crust for 20-23 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.
- In a kitchen aid mixer add eggs and sugar and whisk till it is pale yellow color. Add the condensed milk, lemon juice, flour.
- Pour over the baked crust.
- Bake at 325 degree F for18-20 minutes or until just set and firm to touch. Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars. To finish dust the top of each bar with powdered sugar and serve. Store lemon bars tightly warped in room temperature for two days or in the freezer for one week.
Linking this delicious bar to Favorite recipes : Event hosted at My Kitchen Odyssey.