• Symone Salvino

Lemon Bars: A Summer Staple

You know the call...the one where someone is having a last minute get together and you have to scramble to throw something together. Every time I get the call my stomach drops and I immediately start raiding the pantry like a mad woman. Luckily, now I have a go to recipe that comes together in a pinch. These luscious lemon bars are a crowd pleaser every time. Not to mention, I usually have every ingredient in the pantry during the summer.

This recipe is not only great as a sweet treat, but it has doubled as a thank you gift and a sweet morsel to share more times than I can count. I love gifting a card and a homemade bite as a gift to show someone I am thinking of them. These are even ideal for quarantine, as they wrap up nicely and can be left on a friend's doorstep.

There is something so nostalgic about lemon. One squeeze and I can feel the grass under my feet and the sun on my cheeks. Any dessert with those kind of powers, deserves to be on the counter all summer long.

There are countless lemon bar adaptations on the internet, but this is my version of an old stand by. I prefer an extra lemon-y bite and add more lemon juice and zest than most recipes call for. I also love the addition of a little flaky sea salt.


Something about making this simple recipe always puts a smile on my face. I love the way the house is fragrant with lemon zest the rest of the day. I adore the bright pop of the lemons on my counter and the fun sprinkle of powdered sugar on top. Be sure to wrap them up quickly after they cool, or you just might need to make another batch. They just have a way of disappearing.

Luscious Lemon Bars


INGREDIENTS

Crust:

  • 1 cup salted butter, softened

  • 2/3 cup granulated sugar

  • 2 cups all-purpose flour

  • a teaspoon of sea salt

Lemon Filling:

  • 3 eggs

  • 1 1/2 cups granulated sugar

  • 1/4 cup all-purpose flour

  • 2/3 cup fresh lemon juice (about two lemons)

  • 1 tablespoon lemon zest

  • a pinch of sea salt


INSTRUCTIONS


Crust:

1. Preheat oven to 375 degrees F.


2. Prepare your 9 X 13 pan with baking spray and then cover with parchment paper. This will make the bars pop out easily after they are baked.


3. Combine crust ingredients. Use a pastry cutter or forks to cut in the butter until the mixture is crumbly.


4. Sprinkle into the pan in an even layer. Use your fingers to pat down the crumbs until they are smooth.


5. Place the pan in the preheated oven and bake for 25 minutes. It is ready to pull out once the edges start to get golden.


6. Remove the crust from the oven and reduce the temperature to 350 degrees F.


Lemon Filling:

1. Mix eggs and sugar until combined in a bowl.


2. Add the flour and mix with a whisk until no more lumps are present.


3. Add the lemon juice and finely micro-planed lemon zest.


4. Pour the filling over the hot crust and place back into the 350 degree F oven.


5. Bake for 21-25 minutes or until the lemon filling is no longer wet.


6. Remove from the oven.


7. Allow the lemon bars to cool for 30 minutes. Then place them in the fridge for another hour until they are set.


8. Sprinkle with lemon zest and powdered sugar.


9. Cut and serve!


I dare you to taste one and not smile!


-sincerely, symone



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