Lemon Bars

I am a relatively simple girl when it comes to desserts. I like recipes that are quick, easy and taste delicious. The poor souls that have to listen to me when I start talking baking know, I kind of loathe frills. I did not jump on the cupcake or cake pop decorating train. Personally, I think taste is more important than looks. With that being said, I have recipes that are just so easy, and look so good.

These lemon bars are a part of that club.

First off, I love lemon. Lemon water, lemon soaps and fragrances, the physical lemon shape, I love it. I think it’s the freshest scent on the planet and lemons bring good energy. So, one day I was having this craving for a nice classic lemon bar.

Reasons why I love lemon bars; they’re easy, fresh and delicious! This recipe hails from Joy the Baker from her cookbook Homemade Decadence. I’ve posted about this cookbook before, but it’s slowly creeping to be one of the most used cookbooks ever.

Here’s why I LOVE this recipe by Joy. There are no frills, nothing too complicated. Just a simple lemon bar that even you can make!

So, you start with the crust. Cream the butter and sugar for 4 minutes. Scrape that bowl down and slowly add your butter and salt, beat the dough until it’s all mixed nicely. Once it’s together, add into your pan and bake for 16 minutes. Simple enough.

Then the bars. Personally, I waited until the crust was out of the oven and cooling to begin. I have had bad experience with things that are simply too hot, are given a layer of sugar or frosting and it just melts away. So, in a medium bowl, hand-whisk your eggs and sugar. It will be thick. Add the flour, fresh lemon juice and zest and continue to whisk. That’s it. Simple enough.

Once the crust is warm, not hot, pour the filling in. I like to grate a little more lemon on the top just for a kick. Bake for 20 minutes or until browned on top and unjiggly. Allow this mixture to cool. Allow this mixture to cool. I can’t emphasize that enough. Don’t attempt to shower it in sugar until its cool. The sugar will disappear like a magic act.

When it’s cool, have the sugar shower. Take a sifter with powdered sugar and cover the pan. Cut into the lemon bars, you should get 9 bars, or more if you make them smaller. Store these in some Tupperware.

That’s it! Go bake!

Classic Lemon Bars

recipe from Joy the Baker

makes 9 bars

For the Crust

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• pinch of salt

For the Topping:

• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon fresh lemon zest
• 3 tablespoons all-purpose flour
• 1/4 cup fresh lemon juice

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper.  Set aside.
2. To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add flour and salt.  Beat on low speed until dough is incorporated.  Dough may come together, but if it remains shaggy, that’s fine too.
3. Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan.  Bake for 15 to 18 minutes until just browned around the edges.
4. You can make the filling while the crust is baking!  In a medium bowl, whisk together eggs and sugar until well combined and slightly thick.  Add the flour, lemon juice, and zest and whisk until blended.
5. Pour the filling over the still warm baked crust.  Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
6. Allow to cool completely in the pan.  Run a knife around the edges of the pan.  Slice lemon bars into nine squares. Use the over hanging parchment paper to lift the squares out.  To store the lemon bars, place them in an airtight container separated by wax paper layers.