Recipe: Yummy Perfect Lemon bars

Perfect Lemon bars. The shortbread crust: These lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust. The filling is perfectly sweet and creamy, without being overly "tangy". Mix the butter and powdered sugar together until well combined.

These really are the best lemon bars on the planet with the perfect ratio of crust to delicious, creamy, ultra-lemony filling and a healthy sprinkle of powdered sugar. For as much as I'm a chocolate lover through and through, there are just certain times when lemon bars, and only lemon bars, will do. Meanwhile, to make the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. You can cook Perfect Lemon bars using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Perfect Lemon bars

1. You need of crust.
2. Prepare 1 3/4 cup of unbleached all-purpose flour.
3. You need 2/3 cup of confectioners sugar.
4. You need 1/4 cup of cornstarch.
5. Prepare 3/4 tsp of salt.
6. You need 12 tbsp of unsalted butter.
7. It's of lemon filling.
8. You need 4 large of eggs.
9. It's 1 1/3 cup of granulated sugar.
10. Prepare 3 tbsp of unbleached all-purpose flour.
11. You need 2 tsp of grated lemon zest.
12. You need 2/3 cup of lemon juice.
13. It's 1/3 cup of whole milk.
14. It's 1/8 tsp of salt.

Lemon bars are a love or hate relationship. You either love them or you don't. I for one, LOVE lemon bars. Like I am obsessed with them!

Perfect Lemon bars instructions

1. For the crust: adjust the oven rack to middle position and heat to 350°. Lightly butter a 13 x 9 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it..
2. Mix flour, confectioners sugar, constarch and salt in a medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Rub pieces between your fingers for a minute until flour turns pale yellow and coarse. Sprinkle mixture into lined pan and press with firmly with fingers into even 1/4 inch layer over entire pan bottom. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes..
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk and salt to blend well..
4. To finish the bars: Reduce oven temperature to325°. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack and cool to near room temperature, at least 30 minutes. Cut into serving sized bars and sieve confectioners sugar over bars to finish if desired..

I am the first to grab a lemon bar at any gathering. They are so dang good with that shortbread crust and that tangy tart lemon center. My hubby, on the other hand, hates lemon bars. These really are the perfect lemon bars because they are bursting with lemon flavor and are incredibly easy to make. Many lemon bar recipes use sour cream or milk to round out the flavor of the filling and give it more body.