LEMON BAR HOW TO

Store any leftovers in the refrigerator for up to several (3 to 4) days. Pour lemon filling in the baking tray and bake for 35 min or until set. Just before serving, sprinkle the top of the bars with confectioners' sugar. Remove the bars from the oven, and cool them on a rack. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. In a large bowl, cream together the butter and sugar using a hand mixer. While the baked crust is still hot, pour the topping over it. Line a 9x13 pan with foil, allowing the ends to hang over the sides of the pan (do not use parchment) and lightly spray with non-stick cooking spray. Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. Add the flour and salt, then the lemon juice, and whisk until thoroughly combined. While the crust is baking, make the topping: Combine the whole eggs, egg yolk, and sugars and whisk until smooth. These Lemon Bar Cookies blend cold-pressed Meyer Lemon Oi. Remove it from the oven, and reduce the oven temperature to 325☏. Our classic lemon bars have been a favorite in our Winston-Salem, NC bakery for generations.

It's important that the crust is firmly anchored to the pan so no filling seeps underneath.īake the crust for 30 to 35 minutes, or until it's golden brown. Press the crust firmly into an ungreased 8' square pan. If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then continue to press into the pan. Work in the butter until it's evenly distributed the mixture will be crumbly. Starbucks Coffee at Home will show you step by.

LEMON BAR HOW TO

To make the crust: Whisk together the flour, salt, and confectioners' sugar. Learn how to make lemon bars at home as a breakfast treat or pair it alongside a delicious cup of coffee.

Lemon bar