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.
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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.
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.)
Absolutely Amazing! Perfect for Lemon Lovers like myself. Did all the prepping of lemon rind and lemon juice and it took no time to whip these little beauties up.The longest part was watching them cool. Thank-you so much these are definitely a keeper.
Lemon shortbread bars have always been my favorite,this just proves it . Suggestions for the reviewer that didn't like the metallic taste his baking pan gave #1 use either a parchment liner or a silicon liner #2 some of the newer nonstick pans don't impart the metallic taste , if you use a glass dish don't forget to adjust the oven.... ...
Brought these to a party and got rave reviews. A little time consuming but worth it.
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