Lemon Bars

I love cold, rainy days. It’s too bad that that they’re few and far in between in Southern California. There’s just something about cloudy weather that cheers me up, and I really enjoy snuggling underneath my bed covers with a good book and my favorite cup of tea. I guess I live in the wrong side of the country.

But do you know what’s even better than being lazy on a rainy day? Having a baking date. Not just any baking date, but one that was full of deep conversation. Seriously, one of my favorite activities in the world.

So for this much-anticipated baking date, my friend and I chose to make lemon bars.

I used to never really care much for lemons. I didn’t appreciate the sour taste and how it would naturally induce salivation on my tongue whenever I thought about them. Then everything changed when I got sick last year. Twice in one month to be exact, and suddenly lemons became my best friend. Whoever thought of combining lemons and hot water for colds in the first place? Genius.

Since I was so sick during that month, people at work started sharing their lemons from their backyards and bringing them to work. Praise God for them. It ended up being that by the time I recovered, I still had a lot of lemons left unused. 

Thus, when life gives you a lot of lemons, make lemon bars. Given the responses that I’ve received, they make excellent homemade “thank you” gifts. A very tart dessert, but one that still satisfies my sweet tooth cravings.


Adapted from Smitten Kitchen

Lemon Bars

  • Servings: 12
  • Print

Prepare a 9 inch by 13 inch by 2 inch baking dish and line with parchment paper. 



1 cup (2 sticks) of unsalted butter at room temperature
1/2 cup granulated sugar
2 cups flour, plus extra to flour hands and board
1/8 teaspoon salt

Lemon Filling Layer:

4 extra large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon and 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
1/2 cup confectioner’s sugar for sprinkling on top (optional)

To make the crust:

  1. With a bowl and using an electric mixer, cream the butter and sugar until light and fluffy. 
  2. In another bowl, combine the flour with salt. Then add the flour and salt to the butter and sugar mixture. Mix until well combined and be sure to scrape down the sides.
  3. Toss some flour onto the board and place the dough on the board. After hands are also floured, take the dough and form it into a ball. 
  4. Then transfer the dough and flatten it into a baking dish lined with parchment paper. All edges should be about 1/2 inches.
  5. Chill for about 10-15 minutes. Preheat the oven to 350°F.
  6. Using a fork, poke holes in the chilled dough and then bake the crust for 15-20 minutes, or until lightly browned. Take the crust out and let it cool. Leave the oven on at the temperature while you make the lemon layer.

To make the lemon filling:

  1. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
  2. Pour the wet mixture over the crust. Bake for about 22-25 minutes, or until the filling is set.
  3. Take it out of the oven and let it cool to room temperature before cutting it into pieces.
  4. Optional: Using a sifter, sprinkle confectioner’s sugar over the lemon bars.



    • endorap says:

      LOL I totally feel you. I used to dislike tartness in general, but it’s something that I’ve been getting used to! And thanks, I’ll make these again to share soon! 🙂


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