I started making these lemon bars, and oh boy, they turned out to be quite something. I kicked things off with the crust. It’s this buttery, flaky shortbread that’s just killer on its own. Seriously, I could munch on that crust all day long.
So, I mixed up the dough, which was pretty straightforward. I used a bunch of butter, some flour, and a bit of sugar. I pressed it into the pan, making sure it was all even and snug. Then, I baked it until it was golden brown. It smelled amazing while it was in the oven. I had to stop myself from just eating the crust right then and there.
Making the Filling
While the crust was chilling out, I got started on the lemon filling. I whisked together a ton of eggs, a heap of sugar, some lemon zest, and, of course, fresh lemon juice. The smell of the fresh lemon juice was so refreshing, it instantly brightened up my kitchen.
- Whisking the eggs was a bit of a workout, but I got them nice and frothy.
- Then I gradually added the sugar, making sure it dissolved completely.
- Stirring in the lemon zest and juice was the fun part, watching the mixture turn this beautiful pale yellow.
I poured this lemony goodness over the pre-baked crust. Then, the whole thing went back into the oven. I baked it until the filling was set and didn’t jiggle too much when I gave the pan a little shake.
Cooling and Serving
Once they were done, I had to let them cool. This was probably the hardest part because they smelled so darn good. I waited until they were completely cool before I dusted them with powdered sugar. Cutting them into squares was super satisfying, seeing those clean layers.
And let me tell you, biting into one of these lemon bars was heavenly. The tartness of the lemon filling with the sweet, buttery crust was just a match made in heaven. They were a huge hit with everyone who tried them. I’ll definitely be making these again, maybe even trying out some variations. It’s a bit of work, but totally worth it in the end!
