Those hot, summer days are perfect for eating lemon bars.They can be made with regular lemons, Meyer lemons and even limes.They keep this treat in the fridge for a few days, but there have been no reports of leftovers.
Step 1: The temperature in your oven should be 350F (175C).
Step 2: 9 by13 inch baking pan should be prepared.
One can lightly grease it.If you plan on taking the bars out of the pan, make sure to leave some paper over the sides.Lift the pastry out of the paper before you cut it, this way you can use the excess paper.
Step 3: Put the flour, butter, and sugar in a bowl.
The food processor will save you a lot of time.
Step 4: You can mix the flour, butter, and sugar.
You can rub the mixture between your fingers with some pastry knives.If you use a food processor, pulse everything for a few seconds until it resembles coarse crumbs.
Step 5: Press the dough into the pan.
Scoop the mixture out of the bowl and place it in the pan.Once you bake it, it will hold together.If you want to keep your fingers clean, place a sheet of paper over the pan and smooth it down.When you're done, remove the sheet.
Step 6: The crust should be baked in the oven for 15 to 20 minutes, or until it becomes golden brown.
It depends on your baking pan and oven.
Step 7: Leave the oven on when you take the pan out.
The filling will be baked in the oven.
Step 8: Make sure the oven is not too cold.
Turn the oven back on if you accidentally turned it off.
Step 9: The eggs should be smooth and frothy.
Add the eggs to the mixing bowl.If you beat them with a whisk, they will be smooth.
Step 10: Add the sugar and flour and stir.
If you sift in the flour, it might help.The chances of a lump forming will be lessened by this.
Step 11: If you want, you can add a dash of lemon juice and lemon zest.
It's not necessary to add lemon juice to your lemon bars.It will be easier and less messy to cut lemons and juice them from them.When you have the lemon zest, add it to the mixture and stir it.
Step 12: The mixture should be spread evenly over the baked crust.
You might have to use a spatula to spread it around.When you are done, there should be no visible crust.
Step 13: Take the pan out of the oven and bake it for another 20 minutes.
The edges will turn golden brown, and the top will set.Don't worry if the lemon bars are hard to see.Once they cool down, they will solidify.
Step 14: The pan should be taken out of the oven.
Before you chill the lemon bars, they need to reach room temperature.This will take about an hour if it is warm or cool in your kitchen.If you put warm food in the fridge, it will be spoiled.
Step 15: The pastry should be refrigerated for at least 2 hours.
The bars will have enough time to finish cooling.Depending on the temperature of your fridge, your lemon bars may need more time to set.The lemon bars can be left in the fridge.
Step 16: Use a sharp knife to cut the pastry into squares or triangles.
It's up to you how big or small they are.For a standard-sized portion, aim for something that is about 2 inches wide.The bars can be cut in the pan.Before you cut the bars, make sure they reach room temperature first.Lift the pastry out of the pan first, then cut it on the counter.
Step 17: The lemon bars should have some powdered sugar over them.
It will make them look pretty.You can use as much or as little sugar as you want.If you want a pop of color, add a lemon slice and a mint leaf to each square.