If you’re looking for an alternative recipe to the lemon bar recipe in the Betty Crocker Cookie Cookbook, then you’ve come to the right place. This sugary treat is a perfect dessert to share with family members, neighbors, and even friends. It’s quick and easy to make with only about a 10 minute preparation time, and 1 hour and 35 minutes total cooking time where most of the time you can sit back and relax while your lemon bars form.
This recipe results in 20-40 squares which you can definitely share with multiple friends. The gooey soft texture of this lemon bar will leave you wanting more. Also, if you’re a big fan of citrusy deserts, you can make this extra sour.
Ingredients
Filling:
- 6 large eggs
- granulated white sugar
- 6-7 lemons
- freshly squeezed lemon juice
- 1 cup flour
- confectioner’s sugar for the topping
Crust:
- unsalted butter
- granulated sugar
- flour
- kosher salt
Instructions:
- Preheat the oven to 500 degrees.
- Start with making the crust.
- Cream the butter and sugar and mix lightly in a bowl with an electric mixer.
- Mix in the flour and salt adjusting the mixer to low.
- Add a chunk of butter and mix more.
- For the dough, chuck it onto a wooden board and form it into a ball.
- With a rolling pin or your hand flatten it until it’s evenly distributed.
- Press it into a 9 by 13 by 2-inch baking sheet.
- With a 1/2 inch edge on each side.
- Chill it in the fridge for 15 minutes until it’s slightly cold.
- Bake the crust for 20 minutes until golden brown.
- Let it cool off.
- For the filling whisk the eggs, lemon zest, lemon juice and sugar together.
- Cool it to room temperature.
- Pour the filling over the crust and cut it into triangles or squares.
- Sprinkle confectioners’ sugar on top.
