Easy lemon bars with a zesty lemon custard atop a crisp brown sugar shortbread crust--these lemon bars lovely and delicious!
Author: Lucy Brewer
2sticksunsalted butter, melted
1/4 cupgranulated sugar
1 1/4cupsgranulated sugar
2tablespoonsfreshly grated lemon zest
1cupfreshly squeezed lemon juice
4tablespoonsunsalted butter, diced and cold
Preheat oven to 350. Line a 9x13 inch pan with foil, allowing the foil to hang over the sides, and lightly grease the foil.
Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean and mix into flour. Pour in butter. Stir until well mixed and press into prepared pan. Bake 20-25 minutes until dark golden brown. Allow to cool for 5 minutes.
Whisk together flour, salt, and sugar. Whisk in lemon zest. Whisk in eggs and lemon juice. Cook over medium-low heat, stirring constantly, for 5-7 minutes until thickened. Strain through a mesh strainer. Whisk in butter until smooth.
Pour gently over hot crust. Bake 8-10 minutes or until center is set.
Let cool in pan on wire rack for 1 1/2 hours. Lift from pan, using foil sides as handles. Gently peel foil down and cut into squares. Sprinkle with powdered sugar just before serving.
Recipe adapted from
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.