Lemon Bars
This recipe is for lemon lovers who want more curd and a decadent citrus experience. Use a 9x11 or 9x13 pan.
Ingredients
Crust
- 1 cup unsalted butter (softened)
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp salt
Lemon Curd
- 6 eggs eggs (if XL drop to 5)
- 2 1/4 cups sugar (this can go down to 2 cups if desired)
- 3/4 cup fresh squeezed lemon juice (this can be anywhere from 4-8 lemons)
- 1/2 cup all purpose flour
- zest of 1-2 lemons
Instructions
Crust
- Blend these ingredients together until you have a bread crumb texture.
- Press the crust into the bottom of a 9x11 or 9x13 pan.
- Bake in a preheated oven at 350 F for 20-25 minutes, until there is a hint of brown.
Lemon Curd
- Whisk together all the curd ingredients (zest can go last with a spoon for mixing, as it will tangle in the whisk.)
Final Bake
- Pour the lemon curd over the hot baked crust.
- Return the pan to the oven and bake an additional 20 minutes. There may be a little jiggle when you take the pan out of the oven but it will solidify as it cools.