Lemon Bars

124 faves | 3 recommends
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smitten kitchen
Nutrition per serving    (USDA % daily values)


I am a novice baker, so these were a little tricky for me. I doubled it, and there is so much flour in the dough already that it made it tricky to work with. Maybe it needs some moisture or to melt the butter? I finally got it to cooperate. With the filling, I would prefer to use beaters to get the lumps out that the flour creates. Overall, this is a good recipe, but if you are making the thicker crust, you don't need 6 lemons to get 2 tbsp. of zest. 1 lemon gives about a tablespoon. This is a good, tart treat, I just feel that it could have been easier.
Shannon Quesenberry   •  11 Nov   •  Report
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Ingredients for 8 servings

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the full-size lemon layer:

2 1/2 cup granulated sugar

2 tbsp Lemon zest

1 cup freshly squeezed lemon juice

1 cup Flour

Confectioners’ sugar, for dusting

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