This is a very delicious dessert ,I love lemons !
This is the original recipe that the Meyer Lemon Lime Bars that I have posted was adapted from.
FAQ: Lemon Bars
Can you overcook lemon bars?
The filling should jiggle, like firm Jell-O. If it’s looser than that, you’ll likely end up with runny lemon bars. If they don’t jiggle at all, you’ve overcooked them and they may taste grainy. Do lemon bars have to be refrigerated?
If you’re planning to serve the bars within 24 hours of baking them, they are fine to be left at room temperature. Any longer than that, I would suggest refrigerating them. Can I freeze lemon bars?
Yep! Thaw them out overnight in the refrigerator when you’re ready to eat them. How many lemons make a cup of juice?
Six lemons should do the trick.
To Make this Recipe You’Il Need the following ingredients:
CRUST:
- Unsalted butter, room temperature
- Granulated sugar
- All-purpose flour
- Kosher salt
FILLING:
- Large eggs, room temperature
- Granulated sugar
- Grated lemon zest (4 to 6 lemons)
- Freshly squeezed lemon juice
- All-purpose flour
- Confectioners’ sugar, for dusting
You can find a copy of this recipe on the next page. Enjoy!
