Luscious Lemon Bars

Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com

Luscious Lemon Bars.  I have never been a person who jumps out of bed the second the alarm goes off.  You know – THAT person – the one who awakens with a huge grin, hums while opening the blinds to let in the sunshine then skips into the bathroom to take a shower while singing this song at the top of his/her voice.

Zip-A-Dee-Doo-Dah
Zip-a-dee-doo-dah, zip-a-dee-ay
My, oh my, what a wonderful day
Plenty of sunshine headin’ my way
Zip-a-dee-doo-dah, zip-a-dee-ay

Mister Bluebird’s on my shoulder
It’s the truth, it’s actual
Ev’rything is satisfactual
Zip-a-dee-doo-dah, zip-a-dee-ay
Wonderful feeling, wonderful day!
(Lyrics by Ray Gilbert

© 1945 Walt Disney Music Company)

No early morning zip-a-dee-doo-dahing for me!!  Mr. Bluebird can wait two hours after I awaken to fly out of my mouth.  As a child, my parents had to draaaaag me out of bed and, at times, resorted to throwing cold water on me so I would get up in time for school.  I don’t blame them one bit, and trust me, I had my fair share of payback raining down on me when getting my children out of their own beds every morning.

Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com

Today?  Today was different.  Today, I knew these beauties were waiting for me in the fridge and I flew out of bed bright and early.  It was almost like Christmas morning.Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com

I ran downstairs and threw open the refrigerator door.  It was as if I was looking at miniature suns with rays of light bouncing off of them right there in my kitchen.  My eyes reflectively squinted.  I took one bite and before I knew what was happening, music surrounded me and I heard these words,

Zip-a-dee-doo-dah, zip-a-dee-ay,
Wonderful feeling, wonderful day!

then I realized the song was coming from my own mouth.  Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com

Betty Crocker’s Lemon Squares is the first completely homemade dessert I ever made and it holds a special place in my heart.  I now use the recipe I am sharing today since it has more lemon flavor, but I still love Betty Cs.  Whichever you prefer, you can’t go wrong.  Luscious Lemon Bars is a top-notch dessert in my cookbook.  Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com

I enjoyed being a morning person today.  Maybe if I make Luscious Lemon Bars more often, I will become one. It’s too bad my parents (and I) didn’t realize this earlier.

Enjoy and have a Zip-a-Dee-Doo-Dah, Mr. Bluebird type of day!

Recipe Inspiration: Food Network Classic Lemon Bars Recipe

Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert. www.simplysated.com
3.31 from 13 votes
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Luscious Lemon Bars

Luscious Lemon Bars - the perfect lemony sweet/tart custard on a shortbread crust. A great traditional dessert.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 -24
Author Susie Gall

Ingredients

  • For the crust:
  • 12 tablespoons 1 1/2 sticks cold unsalted butter - diced
  • 2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 cup confectioner's sugar plus more for garnish
  • 1/4 teaspoon kosher salt or coarse salt
  • ------------------
  • For the Filling:
  • 6 large eggs - 4 whole eggs plus two egg yolks
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour - sifted
  • 1 teaspoon grated lemon zest approx 1-2 lemons
  • 3/4-1 cup fresh lemon juice approx. 8 lemons

Instructions

  1. For the Crust:
  2. Preheat oven to 350F.
  3. Grease a 9x13 inch pan with baking spray or oil.
  4. Line the same pan with aluminum foil, leaving a 2-inch overhang on all sides.
  5. Grease the aluminum foil with cooking spray or oil.
  6. In a food-processor, place the butter, flour, both sugars and salt.
  7. Pulse until the dough comes together and the butter is pea-size.
  8. Press the dough evenly into the prepared pan and about 1/2 inch up the sides. Make sure there are no cracks.
  9. Bake until the crust is golden brown - approx. 25 minutes.
  10. ---------------------
  11. For the Filling:
  12. In a medium bowl, place eggs and egg yolks, sugar and flour and whisk until smooth.
  13. Add lemon zest and lemon juice and whisk until incorporated and smooth.
  14. When the crust is finished cooking, remove it from the oven and reduce the temperature to 300F.
  15. Pour the filling over the warm crust and return it to the oven.
  16. Bake until the filling is set. 30-35 minutes at 300F.
  17. Let the bars cool to room temperature in the pan on a cooling rack.
  18. Once at room temperature, place the bars in the fridge until firm, at least 2 hours.
  19. Lift out of the pan using the foil.
  20. Slice into desired sizes or cut into shapes using biscuit cutters.
  21. Dust liberally with confectioner's sugar (powdered sugar) before serving.
  22. Cover and refrigerate leftovers.
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    Comments

    Hadia
    Susie, these are heavenly. I can't wait to make them
      maria daniel
      Can we freeze them
        Susie Gall
        Hello Maria, to answer your question about freezing lemon bars, I had to look up the answer. I'm pleased to report Lemon Bars can be frozen and taste delicious straight from the freezer. Be sure not to sprinkle the lemon bars with powdered sugar until after thawing. Also, thaw the bars in the fridge in the same container in which they are frozen.I'm so glad you asked this question - I love learning about my favorite foods. Enjoy!
    [email protected]
    One of my very favorites and it's not even chocolate!
    Madonna
    Okay, you have my attention. Anything lemon, count me in. A+ for presentation. Did you use mini cheesecake pan? Besides lemon, I seem to have an obsession with bakeware.Madonna MakeMineLemon

    5 stars

    Madonna
    Oops. I just read to use a biscuit cutter. I think I will give that a try, that is so clever.
    Natasha in Oz
    Thanks so much for joining the Say G'Day Saturday linky party this week. I've just pinned your post to the Say G'Day Saturday board.Best wishes for a great weekend. Natasha in Oz

    5 stars

    Hala
    Hello. What a lemony recipe!! can we do this in muffin tray? or do you think it will be hard to remove them? I have those muffin trays with removable bottom, any idea if they will work? Thank you,
      Susie Gall
      Hello Hala, I don't know if using a muffin pan would work, but one with removable bottoms might. I saw this idea from Betty Crocker and I know this would work if you built the crust on the bottom and up the sides. The dessert would taste as great, but have a different look. I don't think one can ever go wrong with lemon bars. Here is the Betty Crocker link: http://www.bettycrocker.com/recipes/tiny-lemon-gem-tarts/32b590ba-3f89-4a96-ae30-2698961eb53d. Thanks for your sweet comments and for stopping by Simply Sated. Please come back soon.
    Marsha
    This may sound like a dumb QUESTION BUT, what is tHe gaRnish, spEcifically, the leaf??
      Susie Gall
      Hello Marsha, that isn't a dumb question at all. The leaf garnish is mint. Thanks for stopping by Simply Sated and have a great day.
    Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated

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