Dust w/ powdered sugar and cut in squares.

Make the lemon curd and pour over crust.

Remove bars from pan and dust with powdered sugar, then cut into squares.Remove from the oven and cool for 20 вЂ“ 30 minutes on the counter, then refrigerate until cold and firm. Pour the filling on top of the cooled crust and bake for 25 вЂ“ 28 minutes or until relative set.Stir in the eggs, lemon juice & zest, and pinch of salt, and whisk together to combine. To make the lemon filling, whisk the sugar and flour together until well combined.Remove from the oven and cool for 20 minutes or until itвЂ™s not hot. Bake in the preheated oven for about 18 вЂ“ 20 minutes or until the edges are just getting lightly browned.Spread the crust over the bottom of the prepared dish and spread it out evenly using a glass/measuring cup and plastic wrap.Add the softened butter, egg and vanilla extract and fold it several times to make a dough. To make the crust, combine the flour, baking powder, sugar and salt in a medium bowl.Preheat the oven to 350 F and line the bottom and sides of a 9 x 13 dish with parchment paper.Powdered sugar: To dust the lemon bars.Lemon: We use both the zest and juice in this recipe for a really fresh flavor.If you use salted, reduce the amount of added salt. Salt: A little salt really helps to bring out the sweetness.Sugar: Use granulated or an alternative granulated sweetener.Flour: You can use all-purpose or gluten-free flour in this recipe.Make ahead: These lemon squares have a really good shelf life, so they are great to make several days ahead of time if you are planning to serve them as part of a bigger feast.Simple ingredients: This easy lemon bar recipe is made with everyday ingredients, most of which you will have on hand already.It takes minutes to mix the base and filling together. Easy: Most of the time spent in this recipe is hands-off baking and cooling time.My favorite knife for cutting brownies, bars, etc is this one.Why you will love this lemon bars recipe! When cutting lemon bars, donвЂ™t drag your knife because they will get goopy and messy. What makes these bars different? The layers.

But they are 1000% worth that extra effort. After making this recipe, IвЂ™ll never go back. They are easy, they still taste good but they donвЂ™t taste GREAT. To be honest, in the past I have made a lot of lemon bars from a box mix. It also is nice that you can make them ahead of time if youвЂ™re making them for a party or for dessert later. You donвЂ™t absolutely have to do it, but I will make preparations to do this in the future. But it gave these bars time to really chill and suck in all of the flavors and layers. Stick these bars in the fridge overnight.Д«ecause I made these late at night and needed to take pictures for this blog post, this was a happy accident.Typically I use lemon juice from a bottle because itвЂ™s convenient (instead of squeezing lemons) but there is definitely a difference. I was lucky enough to pull lemons straight off of my MomвЂ™s lemon tree. It makes them so much easier to get out of the pan! This is a tip that goes with a lot of bar recipes.

To make the very best lemon bars, consider these things: But IвЂ™m happy to report that old, standby recipes still continue to dominate. A lot of lemon bar recipes have too much lemon, too much crust, or not enough of either. This one comes from an old email folder that IвЂ™ve had for over 20 years now. There are about a million lemon bar recipes out there. They are by far the best lemon bars IвЂ™ve ever made! Lemon Bars Recipe вЂ“ these layered bars pack a buttery crust, mixed with lemon and some sugar.

Lemon bar recipe