We love Lemon Bars, and we really love these Tart Lemon Bars.
My son was shouting “Cook This Again, Mom!” as he was devouring them.
We have a Meyer Lemon Tree, but Meyer Lemons are a little bit more on the sweet side. So when a friend of my son recently handed me a bag of huge, thick-skinned lemons that were definitely not Meyers, I knew I needed to make some Tart Lemon Bars.
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These Tart Lemon Bars have a thick buttery crust, and a silky tart lemon filling, topped off with a sprinkle of powdered sugar.
Heaven!
Ingredients
Crust
1 cup Butter, slightly softened
½ cup Powdered Sugar
2 Cups Flour
Dash of Salt
Zest of 1 Lemon
Mix together ingredients for crust, but do not over mix. Having little bits of butter showing through makes for a better crust. Press into a 13 x 9 pan that has been sprayed with non-stick spray. Bake crust in a 350 degree oven for about 20 minutes.
Filling
4 Eggs
1 ½ cups Sugar
¼ cup Flour
Dash of Salt
Zest from 1 – 2 Lemons
Juice from 2 – 3 Lemons (I had about ¾ cup Lemon Juice)
Directions
While the crust is baking, beat the eggs and mix in the rest of the ingredients. Set aside until the crust has baked for 20 minutes. Slowly poor the lemon filling over slightly baked crust. Continue to bake for 20 – 25 minutes, until filling has set in the center. Remove from the oven and cool.
Cut into squares, sprinkle with powdered sugar, and serve.
Tart Lemon Bars
Ingredients
Crust
- 1 cup Butter slightly softened
- ½ cup Powdered Sugar
- 2 Cups Flour
- Dash of Salt
- Zest of 1 Lemon
Filling
- 4 Eggs
- 1 ½ cups Sugar
- ¼ cup Flour
- Dash of Salt
- Zest from 1 – 2 Lemons
- Juice from 2 – 3 Lemons I had about ¾ cup Lemon Juice
Instructions
- Mix together ingredients for crust, but do not over mix. Having little bits of butter showing through makes for a better crust. Press into a 13 x 9 pan that has been sprayed with non-stick spray. Bake crust in a 350 degree oven for about 20 minutes.
- While the crust is baking, beat the eggs and mix in the rest of the ingredients. Set aside until the crust has baked for 20 minutes. Slowly poor the lemon filling over slightly baked crust. Continue to bake for 20 – 25 minutes, until filling has set in the center. Remove from the oven and cool.
- Cut into squares, sprinkle with powdered sugar, and serve.
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Fantastic! Hard to find a tart and tangy recipe but this one is so good. The second time I made them I increased lemon juice to 1cup and 2 full tablespoons of zest as well as reducing sugar to 1cup and increased flour to 1/2 cup. Super tangy just the way we love them. They were gone by the end of the day! Wonderful original recipe
Awesome! I am a firm believer in adjusting a recipe to work for you. I am so glad you enjoyed the Lemon Bars!
The best
Thank you!
Fantastic! Made once this way and once with half lemon half orange juice and zest! solid recipe! Did find though that I had to bake the crust a little longer than required as it was still pretty blonde after 20 minutes me my family likes a well done crust! (I also used salted butter for the crust but again that is a personal preference.) Thanks for a great recipe!!
Awesome and thank you! Take care.