I am a lemon recipe connoisseur! These are the easiest, best tasting lemon bars I have ever made!
A couple of tips:
I always use a glass pan when baking lemon recipes, because the crust and edges are less likely to darken and crisp up too much. If using a metal pan, dark or not, I lessen the temperature by at least 10 degrees and even more for a dark metal pan. Sometimes bake times must be at lower temp and for longer time, and you can use your best judgment by looks during baking.
I agree whole-heartedly with MommyFromSeattle: Use at least 2/3 cup of lemon juice and add lemon zest if you have it! This time I did not have fresh lemons on hand, so I used lemon juice from the bottle and added 2 teaspoons of organic lemon flavoring and used her advice to add the extra Tablespoon of flour for the filling. This allows for that extra tart, super-sweet pop of flavor!
Instead of icing, I like to sift powdered sugar over the top, and one can do this immediately after baking to keep it from poofing up everywhere, and a little extra after bars are plated makes for gorgeous presentation!
Another thing I like to do with lemon bars is add crushed mint to my crust. I added two teaspoons of crushed mint this time, and I think it was the perfect hint to complement the lemon flavor without tasting overwhelmingly of mint.
I did make one substitution: I used half cup of butter half cup of coconut oil.
I think this recipe would also work for a graham crust, and plan to try it soon!
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I am a lemon recipe connoisseur! These are the easiest, best tasting lemon bars I have ever...