Yield: Yields 2 dozen 2-inch-square bars.
Making the crust of these classic lemon bars with melted (rather than softened) butter keeps it nice and crisp, in contrast to the creamy lemon filling.
Make Ahead Tips
The bar cookies will keep, refrigerated, for 3 to 4 days. Serve at room temperature.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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I love these lemon bars! I make them pretty much exactly as described here, although I always skip the step of freezing the dough before baking, and I have not had any problems with this. Also, I do not bother to spray the sides of the foil-covered pan with cooking spray and have not had problems getting the lemon bars to detach when cool (but, I usually let these chill for 12 hours before cutting - makes them very easy to deal with).
Gooey deliciousness. I added about 1 tsp of ground ginger to my recipe, because I love ginger. Based on another reviewer's remarks, I used a glass dish and omitted the aluminum foil, which I hear isn't healthy for cooking anyway (if touching the food). I buttered the dish well as instructed and sliced the edges with a sharp knife after it had cooled for an hour. I measured and cut out 19 squares with a sharp knife -- dipping it in scalding water frequently, so as not to leave tear marks on the surface. I carefully lifted out one corner with said knife and a silicone spatula. The rest came out very easily with the spatula. I love lemon, and these bars are divine! Happy baking. (And thank you Fine Cooking for teaching me how to cook/bake. Ive been a loyal subscriber for many, many years.)
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