(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Best Lemon Squares
I like bold lemon bars, racing with extra zing. These luxurious lemon bars also often the option of a layer of raspberry preserves bridging the shortbread base with its tangy topping. These are the classic but better.
1 cup unsalted butter
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon lemon zest, finely minced
1 3/4 cups sugar
1/2 cup fresh lemon juice
1/4 teaspoon lemon oil, optional
1/2 teaspoon citric acid, optional
3/4 teaspoon baking powder
4 teaspoons all-purpose flour
1/2 cup raspberry preserves , optional
Preheat oven to 350 F. Spray an 8-by-11 inch rectangular baking pan with non-stick cooking spray. You may also use a 9 by 9 inch square pan.
For the crust, cream or blend the butter, flour, confectioner's sugar, baking powder, lemon zest and salt until a soft dough forms. Press evenly into prepared pan. Chill 10 minutes.
Bake crust for 15 minutes, then cool briefly.
For topping, blend the eggs, sugar, lemon juice, lemon oil, citric acid, baking powder and flour. Mix well with a whisk. (If using) spread raspberry preserves evenly over pre-baked crust. Pour lemon topping on top of preserves.
Place pan on a cookie sheet. Bake until topping is set (35 to 45) minutes. Reduce oven temperature to 325 F. after 20 minutes. Cool well about 30 minutes then refrigerate a few hours before cutting into squares or bars.
© This is a Marcy Goldman/BetterBaking.com original recipe
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