How To Make Classic LEMON BARS -                                Easy Recipe

        

 Hi, guys today I am gonna tell you how to make lemon bars 

You'll love everything about it, So let's get started. First, line a baking pan with parchment paper and preheat your oven to 350 degrees Fahrenheit. First, we'll make that irresistible easy shortbread crust. In the bowl of a stand mixer, cream together half a pound of unsalted softened butter with half a cup of sugar. We're gonna use the paddle attachment at medium speed to cream together the butter and sugar. Scrape down the bowl as needed to make sure they're well blended. Once those are well combined, add one and a half teaspoons of vanilla extract, two cups of all-purpose flour, and a quarter teaspoon of salt. Continue mixing until the mixture is crumbly and no dry flour streaks remain. I find it slightly easier to transfer to the pan and mold it to the pan while the mixture's still slightly crumbly. But if it does start forming into a dough, that's okay too. Give the mixture a quick stir by hand to make sure you don't have any dry pockets of flour on the bottom. Now transfer it into your lined baking pan. Spread the dough evenly into the pan. Then use your fingertips to flatten out and even out the dough. You're basically creating cookie crust and there's no need for perfection here. Once you've molded the dough to the bottom of the pan, place that in a preheated oven and bake at 350 degrees Fahrenheit for 18 to 20 minutes or until it's lightly golden at the edges. When it's done baking, transfer the pan to a wire rack and let it cool slightly. You can see the edges are lightly golden. Usually, while the crust is baking in the oven, I will get started on making that lemon filling. For this recipe, you'll need about five large or eight medium lemons. Always start by zesting your lemons, because a squeezed lemon is incredibly difficult to zest. You'll need about two tablespoons of fresh lemon zest and make sure you're only getting the yellow peel and not the bitter white pith underneath.Set that aside. Now it's time to squeeze one whole cup of fresh lemon juice.The easiest way I've found to juice lemons is to cut them in half, then use a citrus squeezer. For the best flavor, make sure to use freshly squeezed lemon juice. And use exactly one cup and not more, so that it sets properly in the oven. Now we're gonna make that lemon custard filling. In a large mixing bowl, crack seven large room temperature eggs. Next, add three cups of granulated sugar. And it may seem like a lot of sugar, but the overall lemon bars are not too sweet and well balanced with all that lemon juice. Plus, this makes a big batch of lemon bars. Thoroughly whisk together the eggs and sugar until they're well blended. Then add your one cup of lemon juice and two tablespoons of lemon zest. Now whisk, whisk, whisk until well blended. Then add one cup of flour. Continue whisking until the mixture is smooth and you don't see any traces of dry flour.Now pour that lemon custard filling over your pre-baked crust.The crust is usually still pretty warm when I'm pouring the custard over it. There's no need to wait for it to cool down completely.Pour the mixture right into the center of the pan and it will even itself out.Now transfer that to a preheated oven at 350 degrees Fahrenheit and bake for about 30 to 35 minutes, or until the filling is set.The timing might vary depending on your oven,but mine takes exactly 33 minutes for a perfectly set center.To test for doneness, give the pan a little jolt and you should not see any wobbling in the center.Also, if you see some golden-brown spots on top of your lemon bars,that's nothing to worry about and perfectly normal. It'll all get covered up with a heavy dousing of powdered sugar.Once it's out of the oven,let the pan cool at room temperature for at least one hour Then refrigerate for two hours before serving. this is a whole lotta lemon bars and I love lemon bars.And if you don't love lemon bars yet, it's just because you haven't tried these. Alright, so lining with parchment paper is brilliant because it's less cleanup and you don't have to cut your pans and destroy your pans. It lifts up easily. So start by loosening it at the edges.Make sure it's not stuck to the bottom at all.So now just kind of peel back the sides.And I love the edges. They have just a little bit of crispness to them. So good. Okay, once that's peeled back, we're gonna cut itinto even portions and we're gonna do big squares. You can cut this in to equal pieces  It just depends on how many people you're serving. don't forget to use a damp paper towel to wipe the blade That way you get a clean cut. All right. Now, all that's left to do is to dust the top with powdered sugar. This is optional, it is very delicious crunchy and soft make sure to try this recipe and let me know in the comments if you like this recipe have a nice day.