The first ever lemon bars I have tried to bake was years ago, we were still in Korea then. And just like in the Philippines, lemons can be a bit expensive at a Korean supermarket, since they are also imported from the US.
But I have always loved the scent, the smell and taste of lemons. There is just something about its citrusy and tangy nature that gives me a little kick of something ordinary.
Usually when I bake, I stay on the safe side of flavors and would chose either vanilla or chocolate, however they can be a bit monotonous at some time so therefore having a sparkly flavor such as that of a lemon, can bring me to a different place.
I’ve made lemonades and drank lemon water most of the time when there is lemon available, but rarely do I add them for cooking or baking.
Lemon bars were the first desserts I have tried to make with lemons and they were surprisingly easy and simple to make.
This easy recipe is originally taken from the Taste of Home website. I chose this recipes among all the other recipes online because it is meant for an 8-inch square baking pan which I readily have in my kitchen. Most lemon bar recipes out there always call for the 9×13-inch rectangular pan.
Here’s what you’ll need:
1 cup All-purpose flour
1 stick Butter
1/4 cup Powdered sugar
2 Eggs (large)
1 cup White sugar
2 tablespoons All-purpose flour
1/2 teaspoon Baking powder
2 tablespoons Lemon juice
1 teaspoon Grated lemon peel
Additional powdered sugar for dusting
1. To make things easier, I always rely on my food processor to combine the flour, butter and powdered sugar. Just after a few seconds the mixture will resemble like sand and they are ready to be patted into an ungreased 8 or 9-inch square pan.
2. Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes.
3. Prepare the filling. In a bowl, beat eggs, add the sugar, flour, baking powder, lemon juice and peel. Mix until frothy.
4. Pour over the crust. Bake 25 minutes longer or until golden brown.
5. Cool on wire rack before dusting with powdered sugar and cutting into bars.
For almost all the desserts I have baked in the past, I have learned that for a no fail recipe, always go for high quality butter. That is pretty obvious but good quality unsalted butter can be pricey. And me, being a frugal mom, I tried experimenting with other butter alternatives and even margarines.
In this recipe, I used the Magnolia Dari Creme classic which is almost half the price of butter. It worked very well with the crust. In fact it tasted just as buttery and it blended well with the lemony filling.
I love to eat my bars cool, so I immediately put them in the fridge after it has cooled down to room temp. Chill it for at least 30 minutes. In my case I hade them chilled for 2 hours, then dusted it with powdered sugar and since it is cool, it made cutting them into bars so much easier.
My boys loved them and took some to school for their afternoon snack. As for me, 1 bar just wasn’t enough.