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Lemon Bars in a Long Pan

Lemon Bars in a Long Pan
The lemon bars I make are a hit at every spring gathering. They strike the perfect balance between sweet and zesty, making them an ideal treat for Easter or any sunny day. The pies are flaky on the bottom and tangy on top, a delightful combination that never fails to impress. Each of these beauties are bite-sized, which means everyone gets to enjoy more than one. Beware, these treats are addictive. Once you start, it's hard to stop.
Ingredients
  • 4.25 oz (120g) granulated sugar, plus 1 cup (200g)
  • 2 1/4 cups (285g) all-purpose flour
  • 7 ounces (200g) butter or margarine, softened
  • 3 large eggs
  • 1 1/2 lemons, zested and juiced
  • 1 1/2 teaspoons vanilla extract, or 1 1/2 teaspoons vanilla sugar
Instructions

1. Preheat the oven to 350°F (175°C).

2. Grease a 9x13-inch (23x33 cm) baking pan and line it with parchment paper.

3. In a medium bowl, whisk together 2 cups (250g) of flour and 1/2 cup (100g) of vanilla sugar.

4. Add 1/2 cup (115g) of softened butter or margarine and mix until a crumbly dough forms.

5. Press the dough evenly into the prepared pan.

6. Bake the crust for 20 minutes, or until it is lightly golden.

7. In a large bowl, whisk together 1 cup (200g) of granulated sugar, 3 large eggs, and the grated zest of 1 lemon.

8. Stir in 2 tablespoons (30 ml) of lemon juice until well combined.

9. Pour the lemon mixture over the baked crust and smooth the top.

10. Bake for an additional 20-25 minutes, or until the filling is set and the top is lightly golden.

11. Allow the bars to cool completely in the pan before cutting into squares and serving with whipped cream, if desired.

Tools
  • baking pan
  • parchment paper
  • medium bowl
  • whisk
  • large bowl
  • spatula
  • oven

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