Lemon Bars

By Douglas Weinstein
Published on: October 19, 2017

This is a simple dessert recipe that always gets a warm reception. You can make them ahead of time and dust with confectioner’s sugar right before serving. Courtesy of the elfCafé.

For the crust:

8 oz                         Butter, unsalted, melted

1/2 cup                   Sugar, granulated

2 tsp                       Vanilla Extract

1/2 tsp                   Boyajian lemon oil or lemon rind

1 1/2 tsp                Sea salt, fine

2 1/2 cups            Flour, un-bleached all purpose


For the filling:

2 1/2 cups            Sugar, granulated

8 tbsp                   Flour, un-bleached all purpose

1 tsp                      Salt

6                            Eggs

1 cup                     Lemon juice, freshly squeezed


Confectioner’s sugar for dusting

Preheat oven to 350 degrees F. Grease 10 x 14 x 2 inch baking pan and line with parchment paper, enough to allow paper to hang over opposite ends of pan.

For crust:

In medium bowl, stir butter, lemon oil, sugar, vanilla and salt together until well blended. Add the flour and stir until it is just incorporated. Press the mixture into the bottom of the pan. Use a rubber spatula to pat down and distribute mixture evenly.   Bake for 16 -18 minutes, until crust is golden brown.

For the filling: In a medium bowl, whisk sugar, flour and salt together until thoroughly combined. Add eggs and lemon juice and whisk until completely mixed.

When the crust is done, remove from oven and pour in the filling mix on top. Reduce oven to 300 degrees F and bake for 20 – 25 minutes, until the filling looks puffy on top and the center no longer jiggles. Put pan on baking rack until it comes to room temperature, loosely cover with plastic wrap, then refrigerate pan for at least 3 hours.

Remove pan from refrigerator. The edges of the cake should have separated slightly from the pan sides. Lift the ends of the parchment paper and place entire cake on carving board.

Cut into bars and sprinkle tops with confectioner’s sugar. Serve chilled.

Makes 16 Bars

Douglas Weinstein

Douglas Weinstein

Doug is the managing editor and co-founder of the Technology Insider Group. He is also the executive editor of the forthcoming Technology Designer Magazine, that debuts January 2019. Previously, he was the co-founder and Executive Director of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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