Guest Kitchen: Lemon Bars

My sister's kitchen

Even though this will only be the second food post, it's time for the guest kitchen! As previously mentioned as a possibility, I asked my sister nicely enough and she has opened her kitchen and supplies to me. :D


Since I don't have a few other small ingredients, a food processor, a 9x9 square pan, or a saucepan, I'm going to take this opportunity to make lemon squares. In a future food post I will try to figure out a way to make thicker brownies without having a 9x9 pan (hopefully there's a way...) I'm still trying to think of ways around the saucepan but using my baking sheet on an electric stove top just doesn't sounds safe...and remember: safety first!


Beware, these lemon bars are very sour and lemony. My sister and I loved them, but if you want a calmer bar, don't add as much lemon and add a touch more heavy cream.

Zesty Lemon Bars

Prep time: about 20 min.   Cook time: 30-40 minutes (depending on pan)
Cool time: 2 hours

Utensils: tinfoil, food processor, spatula, whisk, knife, butter knife, cutting board, grater, strainer, large bowl, medium saucepan, baking dish

1 ¼ cups all-purpose flour                   2 eggs

½ cup confectioners’ sugar                  1 cup & 2 T. granulated sugar

½ t. salt                                                        2/3 cup fresh lemon juice

12 T. unsalted butter (1 ½ sticks)      ¼ (about) grated lemon zest

cut into 12 pieces and softened          3 T. heavy cream

7 egg yolks                                            

Using a grater to zest lemon

First zest and juice the lemons, about 6 small lemons or 4 large. Use a grater with small holes and grate on as much surface of the lemon as possible, grate until the rind is almost white to get as much as you can. We almost got ¼ a cup of zest from 6 small lemons. Then cut the lemons in half and squeeze into a measuring cup. If a few seeds get it its ok, there’s a straining process towards the end.

Set the oven to 350 degrees. Line a 9x9 or 8x8 pan with foil and spray lightly with vegetable oil or rub with butter. (For reference, we used an 8x8 pan)

Cut pieces of butter

In a food processor, combine the flour, confectioners’ sugar, and salt; about 5 seconds. Place 8 cut pieces (8 T.) of butter spread out on top and pulse until mixture is coarse but combined; about 8-10 pulses. Some butter won’t have mixed in completely.

Dump the mixture into pan, spread out, and press firmly into an even layer using fingers. Don’t create a side layer, it is only a bottom layer. Bake until the crust begins to brown at the edges; about 20 minutes.

Separate the yolks from the white with either a separator (above left image) or by sloshing the yolk from one cracked shell to the other (above right image). Place the 2 eggs and the 7 yolks into a medium nonstick saucepan. Whisk together and then whisk in the granulated sugar until combined. While whisking, add the lemon juice, lemon zest, and a pinch of salt. Add the remaining 4 T. of butter and cook over medium-low heat, stirring constantly.

If you have a candy thermometer or a cooking thermometer of any kind, stir and watch the temperature to get to 170 degrees. If you don’t have a thermometer, stir for about 5 minutes. The mixture will thicken and become a corn syrup consistency.

By placing a strainer over a large bowl, immediately pour the mixture through the strainer. Press on the leftovers within the strainer lightly and scrape the bottom of the strainer. Using a spatula, stir in the heavy cream.

By now the crust should have been done and resting; pour the lemon mixture into the still warm crust. Bake until the filling is shiny, the edges begin to become opaque, and the center jiggles slightly when shaken; the edges will slightly sizzle also. For a 9x9 pan this will take about 10-15 minutes and for an 8x8 pan it will take 15-20 minutes.

Finished with powdered sugar

Single square

Once baked, let it cool on a wire rack if possible, a towel if not, for about 2 hours. You can leave the bars into the pan to keep or you can remove the foil, cut, and place on a plate. Dust with confectioners’ sugar before serving. You can save it at room temperature.

Until I bake next, I'm Sarah
Peace