Recipe: Dangerous lemon bars

These lemon bars are dangerous! Because you can’t stop eating them.. Perfect to make ahead since they are best stored in the fridge and in my mind the lemon squares also taste best when chilled. If you can’t stop yourself from eating up the whole batch then you can always put the lemon bars in the freezer 🙂

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Recipe: Dangerous lemon bars

Will yield something between 20-40 lemon bars (depending on how big you want them). Tip: use parchment paper to make it easier to take out the lemon bars from the pan

Course

Dessert

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

Crust

• 225 g butter 250 ml
• 100 g sugar 100 ml
• 250 g flour 500 ml
• 1/4 tsp salt
• 1 tsp ginger optional

Lemon mix

• 4 eggs
• 300 g sugar
• 75 g flour
• 3 lemons should give you 200 ml lemon juice

Decoration

• powdered sugar

Course Dessert Prep Time 10 minutes Cook Time 35 minutes Servings Ingredients Crust 225 g butter 250 ml 100 g sugar 100 ml 250 g flour 500 ml 1/4 tsp salt 1 tsp ginger optional Lemon mix 4 eggs 300 g sugar 75 g flour 3 lemons should give you 200 ml lemon juice Decoration powdered sugar

Instructions

Crust

1. Heat the oven to 175°C (350°F)
2. Soften the butter a little (a couple of seconds in the micro should do the trick)
3. Blend together the dry ingredients
4. Blend butter with dry ingredients (easiest is to use a stand mixer)
5. Press into a pan lined with parchment paper (around 18*25 cm or 7*10 in)
6. Bake for 15 min

Lemon mix

1. Zest the lemons (be careful not to include the white inner part)
2. Squeeze out the lemon juice
3. Whisk all the ingredients together
4. Pour over the baked crust
5. Bake for an additional 20 min
6. Let cool, then cut them into squares or bars (it is much easier to cut when chilled). Before serving you can add some powdered sugar on top. Enjoy!

Check out some of our other sweet recipes