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.
These are remarkable; I have come to expect nothing less from Nicole Rees recipes. I follow this exactly, except I use parchment paper instead of foil, and I only use a teaspoon or so of zest. I sift the tbsp flour that goes into the filling ... seems to blend better. If you can, squeeze fresh lemon juice instead of using bottled - it makes a big difference. By far one of the most popular bars, and not hard to make at all.
Easy - delicious. What more can you say? Turn out perfectly every time. This recipe is included in the Fine Cooking cookie book. I have made so many recipes from this book it is looking very worn.
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