This is my favorite lemon bar recipe ever. I’ve been making it for over 10 years now. I’ve tried several other recipes throughout that time, but I always come back to this one. It is easy, rich, creamy, buttery and delicious. The bars taste great as is, without any embellishments, but can be easily dressed up with glaze and candied peels. Best of all, the ingredients are ones I always have on hand.
This was actually the first time I garnished the bars with candied lemon peel. I’ve been wanting to tackle making candied citrus peels for a long time. It was such an easy process and I’m looking forward to doing it again and trying it with oranges too.
Lemon Bars w/ Lemon Glaze
- 2 c. flour
- 3/4 c. sugar
- 3/4 c. butter
- 1/4 c. freshly squeezed lemon juice, about 1 large lemon
- 1 1/2 t. lemon zest
- 2 c. sugar
- 4 eggs
- 1/4 c. flour
- 1 t. baking powder
- 1/2 t. salt
- 1 1/4 c. powdered sugar
- 1/2 t. vanilla
- 1-2 T. lemon juice
1. In a large mixing bowl, mix the flour, sugar and butter together on low speed until crumbly. Press into the bottom of a 13×9 dish and bake at 350 degrees for 20 minutes, until golden brown around the edges.
2. While the crust bakes, mix together the lemon juice, lemon zest, 2 c. sugar, eggs, flour, baking powder and salt until fully mixed and frothy.
3. Pour the lemon mixture over the hot crust and bake at 350 degrees for 20-25 minutes, until top is lightly browned.
4. For glaze: whisk together powdered sugar and vanilla. Slowly add lemon juice until desired consistency. Drizzle glaze over cooled lemon bars.
For candied lemon peel, I peeled off all that was left on the lemon after the zest. I cut those peel slice into thin strips. Then, I placed them in a small pan, covered with water and boiled for 8 minutes. I drained that water off, add 1/2 c. sugar and 1/4 c. water. I brought that to a boil and simmered for 10 minutes. I removed the peels with a fork and rolled them in powdered sugar. Then I spread them on a plate until dried. So good! The kids and I had a few as a snack and I think I’ll make them again just for a sanck. So good!