The slight tanginess of lemon bars makes them unique and tremendously popular among kids. These little bars are really addictive, so be careful with your kids when you store these up.
Preparation Time: 20-25 minutes
Baking Time: 30-35 minutes
1 large egg
4 tablespoons of unsalted butter, softened
1 teaspoon of confectioner’s sugar
½ cup of white granulated sugar
½ cup of plain all-purpose flour
4 teaspoons of fresh lemon juice
A pinch of baking powder
2 teaspoons of plain all-purpose flour
2 tablespoons of confectioner’s sugar
Method Of Preparation
1. Remove the butter from the refrigerator to soften it. Once the butter softens, take a large mixing bowl and drop the butter in it and then add 2 tablespoons of confectioner’s sugar to it. Beat the sugar and butter until you get a light, fluffy and pale yellow colored mixture. Once done, add 1/3rd of the total amount of flour to the mixture and then beat the mixture on low speed until the entire flour is incorporated into the sugar and butter mixture.
2. Once done, add the remaining half of the flour and beat that until well combined. Beat-in the remaining flour and then whisk the mixture on high speed until well combined. Scrape the sides of the bowl to gather the dough bits and then beat it once again for another 3-5 minutes. Once done, take an 8-inch loaf pan and grease it entirely with butter or cooking spray. Once the pan is greased evenly, roll out the dough from the mixing bowl and then press it onto the pan to make a crust out of it. Press the crust tightly with your finger tips or knuckles to lock all the bits of crust together and to form a crust.
3. Once done, insert the loaf pan into a 375 degrees Fahrenheit preheated oven and bake the crust for 15-17 minutes or until it sets and turns into a gorgeous golden brown color. While the crust is baking, take another large bowl and place it over your counter. Break open the egg and transfer its contents to the bowl. Now add the ½ cup of white granulated sugar, baking powder and 1 tablespoon of all purpose flour to the egg. After that, take a lemon and cut it in two halves. Squeeze the lemon halves with a lemon press to extract out 4 teaspoons worth of fresh lemon juice from it. You may use another lemon if you don’t get sufficient juice from one lemon.
4. Once the juice is extracted, add that to the egg mixture and then beat the mixture until you get a smooth, frothy and lump-free mixture for the filling. Once you are ready with the crust, take out the loaf pan from the oven and pour the filling over the warm crust. Return the loaf pan to the oven and bake the filling for 18-24 minutes or until the top of it is lightly browned and firm. Once done, remove the loaf pan from the oven and place it over a wire rack to cool it down. Once cooled, dust remaining confectioner’s sugar on top and cut into bars to serve.