Pucker up Lemon Bars

Joan Penney

By
@thyme4dinner

The key is lemon zest in the crust!


Featured Pinch Tips Video

Comments:

Serves:

8-12

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

SHORT BREAD CRUST

1 c
butter, cold
2 c
all purpose flour
1/2 c
confectioners' sugar
1 Tbsp
lemon zest, grated

LEMON FILLING

4
eggs
2 c
sugar
4 Tbsp
all purpose flour
1/4 c
fresh lemon juice
1 Tbsp
lemon zest, grated
2 Tbsp
lemon curd
confectioners' sugar-for dusting the top

Directions Step-By-Step

1
Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
2
Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
3
While crust is baking, prepare lemon filling.
4
Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
5
Pour lemon filling over hot short bread crust and return to the oven for 20-22 min.
Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, For Kids
Hashtags: #lemon, #bars, #short