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Birmingham, Alabama-based blogger-baker Beth Branch of Bethcakes comes to our (lemon) aid right here with a recipe for lemon bars that flawlessly balances chewy and crunchy, sour and sweet. “What’s so great about lemon bars is that they are pretty easy to make,” says Beth. “The crust is kind of like a cookie dough, and the filling is simple.”
Beth serves her lemon bars atop our Lemon Plates and Lemon Melamine Tray. “I adore the Draper James lemon pattern because it just screams summer,” says Beth. “It’s bright and colorful, and it’d make a great addition at any summer cookout or girls’ night.
Read on for Beth’s recipe for lemon bars and click here to learn more about Bethcakes.
Crust Ingredients
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
Filling ingredients
- 6 large eggs
- 2 ½ cups granulated sugar
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
Crust Directions
Preheat oven to 350°F and spray a 9×13-inch pan with cooking spray. Line the pan with parchment paper, leaving a couple of inches of overhang on the sides. (This will make it easier to lift the bars out of the pan later.)
Cream butter and sugar on medium-high speed with an electric mixer until fluffy. Add salt, vanilla, and half of the flour. Mix until combined. Add the remaining flour and mix well.
Press dough into the prepared pan and bake for 20-22 minutes, or until crust is lightly golden brown around the edges. Remove from oven.
Filling Directions
Whisk together eggs, sugar, lemon juice, and lemon zest. Pour filling over the crust and carefully return to the oven. Bake for another 30-35 minutes, or until set.
Let bars cool completely, then cover and transfer to the refrigerator. Chill for at least 2 hours or overnight. When ready to serve, dust with powdered sugar and cut into squares. Serve with a scoop of vanilla ice cream on the side.
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