Glazed Lemon Bars

Posted by Vanessa in Cooking, June 16, 2011

Tags:

I haven’t liked every lemon bar I’ve ever had, but I like this one.  I like that the shortbread is substantial, the creamy lemon filling isn’t too gooey or too overpowering and that it’s topped with a powdered sugar glaze.  Um, yes, please.  Powdered sugar glazes and I are great friends. It’s a nice summer dessert that isn’t too sweet, isn’t too heavy, but simply a satisfying way to end a meal.

Glazed Lemon Bars

recipe slightly adapted from The Pillsbury Complete Book of Baking
Details
  • Prep Time: 15 minutes.
  • Cook Time: 35 minutes.
  • Ready in 50 Minutes.
  • Makes: 20 Servings
Ingredients
  • FOR THE CRUST :
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 cup butter, cold and cubed
  • pinch of salt
  • FOR THE FILLING :
  • 4 eggs, room temperature
  • 1/4 cup freshly-squeezed lemon juice, strained of pulp and seeds
  • 1 teaspoon baking powder
  • 1/4 cup flour
  • 2 cups white sugar
  • FOR THE GLAZE :
  • 1 1/2 cups powdered sugar
  • 4-5 tablespoons freshly-squeezed lemon juice, strained
Directions
  • Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray;set aside. Whisk flour, powdered sugar and salt to combine then cut in butter with a pastry blender until the mixture is crumbly. Lightly press mixture into the pan and bake for 15-20 minutes or until lightly golden around the edges. Remove from oven.
  • During the last few minutes of baking time, mix together eggs, lemon juice, flour, sugar and baking powder in a large bowl of a stand mixer fitted with whisk attachment on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. Keep an eye on it to make sure the top of the filling does not get too dark.
  • Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving.

Leave a Reply