We bought lemons at Costco recently which means I have lemons coming out my ears. In an effort to use some of them before they went bad I decided it was a good time to try making lemon bars. I’ve never really loved Lemon Meringue Pie because I feel like it’s too much lemon without anything to offset the tart because there’s never enough crust. Enter Lemon Bars to solve the problem. The perfect combination of crust and texture with the tartness of lemon.
I’ve never actually made lemon bars before so I wasn’t sure what to expect. I know shortbread can be a bit finicky so I was a little concerned since the crust is shortbread. Maybe the actual cookies are more difficult because that’s all there is but this was pretty simple. I pulled the crust out at 22 minutes and started poking holes in it and felt like it still wasn’t quite ready to I popped it back in the oven for another 3-4 minutes. I’m not sure if it made a difference but it made me feel better.
The lemon filling was also pretty easy since you literally just mix everything together and then pour it onto the still warm crust. There were little white air bubbles on the top of mine but thankfully I had read through the entire recipe and comments and knew this wasn’t abnormal so I wasn’t too worried. Plus you cover it up with powdered sugar so it doesn’t really matter right??
I ate a few of these after they were chilled but then froze the rest to share with my colleagues later. I would have never thought about freezing these but love that it’s an option since you never know when you need a dessert and you can just let these thaw, cover in powdered sugar, and voila – fancy dessert with minimal effort. I’d definitely make these again and want to try the Blood Orange Bars next time since that sounded good!
Recipe Used: Sally’s Baking Addiction