Perfect Lemon Bars. These Lemon Bars are hands down the BEST lemon bars EVER! Shortbread crust is topped with a tart, rich lemon center and finished off with a sprinkling of powder sugar. I love making bar desserts because they are super easy to make and it is all in one pan.

Chewy shortbread crust: These lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust. Granulated Sugar - this lemon bar recipe has the perfect amount of sugar to the tart lemon flavor. Eggs - for thickening and setting that top layer through the baking process. You can cook Perfect Lemon Bars using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Perfect Lemon Bars

You need For of crust:.
Prepare 1 3/4 cup of all-purpose flour/ maida.
Prepare 2/3 cup of powder sugar (confectioners sugar).
It's 1 tsp of grated lemon zest.
Prepare 1/4 cup of corn starch.
Prepare 3/4 teaspoon of salt.
You need 12 tablespoons of unsalted butter, chilled and cut into 1 inch cubes.
Prepare For of Lemon Filling:.
It's 4 of large eggs.
You need 1 1/3 cup of white sugar.
You need 3 tablespoons of all-purpose flour/maida.
You need 2 teaspoons of grated lemon zest.
It's 2/3 cup of lemon juice.
It's 1/3 cup of milk.
It's 1/8 teaspoon of salt.

Lemon Juice - lip-smacking lemon juice. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green.

Perfect Lemon Bars step by step

Line a 9 X 13 baking dish with parchment paper (base and height). I used the kneading paddle in the food processor to make the crust..
Process flour, powdered sugar (make it at home by blending 1 cup sugar with 1 teaspoon of cornflour.The cornflour prevents the sugar from caking), cornstarch, salt and lemon zest and pulse until it's combined. Add butter and process to blend for 10 seconds. Then pulse till the mixture is light yellow colour and has the constancy of semolina (rava)/ cornmeal. Cornstarch gives the crust a melt-in-your-mouth consistency..
Fill this mixture into the lined baking tray and flatten with your fingers or the bottom of a measuring cup. Cool this in the fridge for 30 minutes. Preheat oven to 350 degrees F and bake for 20-25 minutes or until cooked till the crust is golden brown..
The lemon filling must be added to a warm crust, so be sure to prepare the filling while the crust bakes. Whisk eggs, sugar and flour. Add lemon juice, zest, milk and salt to this mixture and blend well..
Reduce oven temperature to 325 degrees F. Pour the lemon filling on the warm crust and bake until the filling feels firm when touched lightly about 20 minutes. Transfer the bake along with the parchment paper on to a wire rack and let it cool for 20- 30 minutes or until done. The lemon bars firm in this cooling process. Sieve powdered sugar over it and cut into squares. If you prefer your lemon bars really sweet, increase the amount of sugar by a few tablespoons. Enjoy!.
Cut into desired size: enjoy a refreshing treat.

Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends, and then lay second sheet crosswise over it. Best Lemon Bars Secret Two: Melt the butter. The original Betty Crocker lemon squares with shortbread base call for softened butter that is painstakingly cut into the dry ingredients. Elaine's easy lemon bars call for melting it, then stirring all the shortbread ingredients together at once. Crack in the eggs and whisk to combine.