Martha Stewart Lemon Bars Recipe
This Martha Stewart Lemon Bars Recipe is the perfect choice. It has a buttery crust and a bright filling.
Ingredients
- 2 cups of all-purpose flour for the base.
- 1/2 cup of powdered sugar for the crust.
- 1 cup of cold unsalted butter cubed.
- 1/2 teaspoon of kosher salt for the flavor.
- 4 large eggs for a firm lemon filling.
- 2 cups of granulated sugar for the sweetness.
- 1/2 cup of fresh lemon juice squeezed.
- 1 tablespoon of fresh lemon zest for zing.
- 1/4 cup of extra flour for the filling.
- Extra powdered sugar for dusting the top.
Instructions
Heat Up the Oven
- Start by heating your oven to 350 degrees now. Line your baking pan with some parchment paper.
Make the Shortbread Crust
- Mix flour, powdered sugar, and salt in a bowl. Cut in the cold butter until it looks crumbly.
Bake the Bottom Layer
- Press the dough into the bottom of the pan. Bake for 20 minutes until it is lightly brown.
Whisk the Egg Mixture
- In a large bowl, whisk the eggs and sugar. Stir them until the mixture is very smooth.
Add the Citrus Juice
- Pour in the lemon juice and the lemon zest. Add the small bit of flour and whisk again.
Pour Over the Crust
- Pour the lemon liquid over the hot baked crust. Do this carefully so the crust stays flat.
Bake the Lemon Bars
- Put the pan back into the hot oven now. Bake for 30 minutes until the center is set.
Cool and Dust Top
- Let the bars cool completely in the pan. Dust with powdered sugar before you cut into squares.
Notes
- Use fresh lemons instead of bottled juice.
- Make sure the butter for crust is cold.
- Do not overbake the yellow lemon filling.
- Chill the bars in fridge for easier cutting.
- Use a wet knife to get clean edges.
- Sift the powdered sugar to avoid any lumps.
- Add more zest for extra tartness.