Go Back
–+ servings
lemon bars

Recipe: Dangerous lemon bars

Will yield something between 20-40 lemon bars (depending on how big you want them). Tip: use parchment paper to make it easier to take out the lemon bars from the pan
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Servings 32

Ingredients
  

Crust

  • 225 g butter 250 ml
  • 100 g sugar 100 ml
  • 250 g flour 500 ml
  • 1/4 tsp salt
  • 1 tsp ginger optional

Lemon mix

  • 4 eggs
  • 300 g sugar
  • 75 g flour
  • 3 lemons should give you 200 ml lemon juice

Decoration

  • powdered sugar

Instructions
 

Crust

  • Heat the oven to 175°C (350°F)
  • Soften the butter a little (a couple of seconds in the micro should do the trick)
  • Blend together the dry ingredients
  • Blend butter with dry ingredients (easiest is to use a stand mixer)
  • Press into a pan lined with parchment paper (around 18*25 cm or 7*10 in)
  • Bake for 15 min

Lemon mix

  • Zest the lemons (be careful not to include the white inner part)
  • Squeeze out the lemon juice
  • Whisk all the ingredients together
  • Pour over the baked crust
  • Bake for an additional 20 min
  • Let cool, then cut them into squares or bars (it is much easier to cut when chilled). Before serving you can add some powdered sugar on top. Enjoy!
Tried this recipe?Let us know how it was!