• 6 eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• Confectioners’ sugar, for dusting

Next, preheat the oven to 350°F degrees.

FOR THE CRUST:
Cream the butter and sugar until light in a bowl of an electric mixer fitted with the paddle attachment or a large bowl with a handheld mixer.

Combine the flour and salt. With the mixer on low, add to the butter until just mixed.

Dump the dough onto a well-floured board and gather into a ball.

Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned.

Let cool on a wire rack. Leave the oven on.

FOR THE FILLING:
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour (Note: Pour the flour in slowly while mixing so you don’t lumps in the filling).

Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

Let cool to room temperature.

Cut into squares or triangles and dust with confectioners’ sugar.

Tips & Tricks

• You can make lemon bars up to two days in advance. Simply allow them to cool to room temperature and then cover tightly with plastic wrap and refrigerate.
• My favorite gadgets for juicing citrus fruit is the Zulay Premium Quality Metal Lemon Lime Squeezer and the Black & Decker Citrus Juicer.
• I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
• For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
• Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
• Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Lemon Bars

Adapted from Ina Garden Lemon Bars

By: Tammie

• June 22, 2019
• 20 Squares
• 1 hr 35 min
• Print this

Ingredients

• FOR THE CRUST:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/8 teaspoon fine sea salt
• FOR THE FILLING:
• 6 eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• Confectioners' sugar, for dusting

Directions

Step 1

Preheat the oven to 350°F degrees.

Step 2

FOR THE CRUST: Cream the butter and sugar until light in a bowl of an electric mixer fitted with the paddle attachment or a large bowl with a handheld mixer.

Step 3

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.

Step 4

Dump the dough onto a well-floured board and gather into a ball.

Step 5

Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Step 6

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Step 7

FOR THE FILLING: Whisk together the eggs, sugar, lemon zest, lemon juice, and flour (Note: Pour the flour in slowly while mixing so you don’t lumps in the filling).

Step 8

Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Step 9

Cut into squares or triangles and dust with confectioners’ sugar.

Step 10

You can make lemon bars up to two days in advance. Simply allow them to cool to room temperature and then cover tightly with plastic wrap and refrigerate.