How To Make Lemon Bars

Using a premade pastry crust makes this recipe extremely easy, so you can enjoy it even sooner. If you cannot find pre-made pastry or tart crusts you can make a basic tart dough yourself. After making the dough, line the pan that you will be using for the lemon bars and bake the dough alone. This technique is called blind baking and the dough can be weighted down using rice and plastic wrap to prevent buckling. Combine the filling ingredients in a mixing bowl until they are completely blended, and then pour the custard-like mixture over the pre-baked crust. After the bars have fully baked, allow them to cool and dust with powdered sugar. In this video, Chef Susie will show you how to make sweet and tangy lemon bars. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Lemon Bars Recipe:

Ingredients:
1 batch of tart dough**
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
¼ cup lemon juice
1 teaspoon lemon zest
Powdered Sugar

Directions:
1. Line a parchment paper and greased 8 X 11 pan with the tart dough.
2. Weight the dough by lining with plastic wrap and filling with rice and fold the plastic wrap over. Blind bake in a 350 degree oven for 15-20 minutes until the dough gets just a little bit of color. Carefully remove the weight.
3. In a bowl combine the sugar, flour and lemon zest. Add the eggs and mix until well incorporated and then the lemon juice.
4. Pour the mixture into tart dough lined pan and bake at 350 degrees for about 20-25 minutes until set and begins to turn a little bit golden brown in color.
5. Cool completely dust with powdered sugar and cut into small or large squares or bars, serve.

**SWEET SHORT DOUGH – PÂTE Á FONCER – LINING PASTE**
Serves 10
1 serve = 2.75 oz

Ingredients:
14 oz Flour
7 oz Unsalted butter
3.5 oz Fine sugar
2.75 oz Lemon
1.5 tsp Vanilla extract
1 Egg

Preparation Steps:
1. Zest the lemon
2. Sift the flour and rub it together with the butter until it goes crumbly
3. Add the sugar and lemon zest and work through lightly
4. Add the vanilla extract and egg and work together quickly
5. Wrap in parchment paper or plastic wrap. Rest for 30 minutes before use

Note: Lemon zest is optional. For a softer dough a small amount of water can be added.

If you have questions or comments about this video or recipe please leave them below.