The holidays are finally here!!! 🙂 Semester 1 of med school has been crazy, if this is supposed to be the slackest period, then life is going to be crazy busy for the next 5 years. I made these lemon bars a few weeks back when I needed a break from all that studying and also to feed my friends. They taste the best on the same day of baking though because the crust gets soft, which is an added reason for you to just finish the entire tray of lemon bars yourself.
I am in love with the gooey centre and I’m sure you will be too. Even my health-conscious mother can’t control herself when she see these bars lying on the island top.
For the crust
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
1 cup all purpose flour
pinch of salt
For the filling
4 large eggs
1 teaspoon fresh lemon zest
½ cup fresh lemon juice
¾ cup granulated sugar
1. Preheat the oven to 170
2. Line a 10 x 10 inch baking tray with parchment paper.
3. For the crust, cream butter and sugar together with a stand mixer fitted with a paddle attachment until light and fluffy (about 5 minutes).
4. Add flour and sugar, beat on low speed.
5. Dump the crust into the tray and press it down with your fingers.
6. Bake for 15 minutes or until browned around the edges.
7. While baking the crust, whisk the eggs and sugar until thick.
8. Whisk in lemon juice and lemon zest.
9. Remove baked crust from the oven and immediately pour filling over the crust.
10. Bake for 18 to 20 minutes or until it is lightly browned on top and the centre is not jiggling.
11. Cool completely in the pan.
12. Run knife around the edges of the pan and slice into squares.
13. Store in air-tight container separated by wax paper layers.