Tea Time Lemon Bars
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Tea Time Lemon Bars are easy lemon dessert with shortbread crust and lemon juice filling. So tangy and so sweet!
The best of all is that you all of you already have all the necessary ingredients for these lemon bars at home. If you check the list below, you’ll se how frugal yet irresistible this recipe is.
I could say the same about our quite popular Limoncello from Scratch ( link ).
It’s fresh lemons time of the year and if you can get organic lemons, it is great to use both lemon zest and lemon juice to get as much as we can of them.
Since this bar recipe is perfect for 8 x 12 inches pan, let me note lemon bars freeze great.
To freeze the bars, let them cool completely and freeze the whole batch, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer).
How do you thaw frozen lemon bars?
To thaw frozen lemon bars, allow them to reach room temperature and serve.
Can you make lemon bars ahead?
The filling for these easy lemon bars is the perfect balance of sweet and tangy and it’s topped on an easy homemade shortbread crust that literally melts in your mouth. Since the bars need to be stored in the refrigerator, they’re also a wonderful recipe to prepare ahead of time!
For more lemon recipes at 2pots2cook, see the list and choose the combination you love the most. Here they are:
Lemon Curd Blueberries Crumb Cake
For 100 lemon desserts go to Tasteofhome .
Tea Time Lemon Bars
Tea Time Lemon Bars are easy lemon dessert with shortbread crust and lemon juice filling. So tangy and so sweet!
Ingredients
- Ingredients for the crust:
- 1 cup all-purpose flour
- 5 Tbsp powdered sugar
- 3 Tbsp corn starch
- 2 sticks unsalted butter + extra for the baking dish
- Pinch of salt
- Ingredients for lemon filling:
- 1 cup granulated sugar
- 4 eggs
- 3 Tbsp all-purpose flour
- 1/2 cup squeezed lemon juice ( 2 medium sized lemons )
- zest of 1 lemon
- 1 tsp powdered sugar to sprinkle over cooled bars
Instructions
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Preheat the oven to 170 C / 338 F.
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Using fingers, combine flour, powdered sugar, corn starch, pinch of salt and butter on a clean working surface.
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Flour the surface and roll the crust to fit 8 x 12 inches baking pan, previously buttered.
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Bake the crust for 15 minutes.
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While the crust is baking, in a bowl, whisk eggs with sugar and add flour, fresh lemon juice and zest.
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Pour over baked crust while still hot and bake for additional 20 minutes.
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When done, cool at least for two hours.
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Sprinkle with powdered sugar before serving.
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