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.
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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