I love lemon – especially lemon bars. The crust, the filling – they are perfect in every way.
I decided to try something a little different with my recipe – I bruleed the top, much like you would a creme brulee. I was looking for a little crunch and I think it adds something nice and unexpected to your traditional lemon bar.
1 cup butter
1/2 cup powdered sugar
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1-3/4 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
3/4 cup lemon juice
1 Tablespoon lemon zest
Preheat the oven to 350 degrees. Grease a 9×13 baking pan.
In a bowl, stir together the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter and powdered sugar. Slowly add the flour mixture until combined to a nice dough. Pat the dough into the greased baking pan, and prick with a fork.
Bake for 12-15 minutes until just golden around the edges.
When it comes to lemons,I like to use fresh lemons, and 3/4 cup is approx. 6 medium sized lemons. I always strain it after I’ve juiced them, not only to avoid seeds, but I like to get rid of some of that heavy pulp too. Make sure you measure your 3/4 cup after you’ve strained it.
I also like to use a microplane to zest right into the sugar. It makes the sugar pick up that lemon scent and sort of mixes even better throughout the bars.
Meanwhile, whisk together the eggs, sugar, flour, baking powder, lemon juice and zest. Pour this mixture over the hot crust. Return it to the oven for about 20-23 minutes.
Then sprinkle the top with sugar, alllllll over. Then quickly stick it under your broiler until you get that nice bubbly brulee. Try not to burn the house down.
Let it cool, then cut into squares. I love the crunch of the sugar on top and the crust should be crisp, not soggy. A fun variation on lemon bars.