Lemon Bars Recipe
With or without ice cream and some raspberry drizzle.
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Ingredients
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Crust
Filling
Raspberry Drizzle (Optional)
Serving
Method
Crust
- 1
Prepare the Crust
In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 2
Mix Dry Ingredients
Add the all-purpose flour and salt to the butter mixture, mixing until just combined.
- 3
Bake the Crust
Press the crust mixture evenly into the bottom of a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until lightly golden.
Filling
- 4
Whisk Eggs
In a large bowl, whisk together the eggs and granulated sugar until well combined.
- 5
Add Flavorings
Stir in the fresh lemon juice and lemon zest into the egg mixture.
- 6
Incorporate Flour
Gently fold in the 1/4 cup of all-purpose flour until just combined.
- 7
Pour Filling
Pour the filling over the pre-baked crust, spreading evenly.
- 8
Bake the Bars
Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are slightly golden.
- 9
Raspberry Drizzle (Optional)
- 10
Prepare the Drizzle
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and water.
- 11
Cook and Blend
Cook for about 5-7 minutes, mashing the raspberries to release their juices. Once thickened, strain through a fine mesh sieve if desired.
- 12
Serve
Drizzle the raspberry sauce over the lemon bars just before serving.
Serving
- 13
Plate the Bars
Cut the lemon bars into squares and serve on plates.
- 14
Add Ice Cream
If desired, serve with a scoop of vanilla ice cream on the side.
