Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Tangy Lemon Bars

A buttery shortbread-style crust is topped with a bright, tangy lemon filling and finished with a generous dusting of confectioners’ sugar. These classic lemon bars balance a rich, tender crust with a fresh citrus filling.


Servings: About 24 bars
Prep Time: About 20 minutes
Cook Time: 45 minutes, plus cooling

Ingredients:

Crust:

  • 2 cups sifted all-purpose flour
  • ½ cup confectioners’ sugar
  • ¼ teaspoon salt
  • 1 cup butter, chilled

Lemon Filling:

  • 4 eggs
  • 2 cups granulated sugar
  • ⅓ cup fresh lemon juice
  • 1½ teaspoons grated lemon zest
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder

For Finishing:

  • Confectioners’ sugar, for dusting

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium-large mixing bowl, sift together 2 cups flour, ½ cup confectioners’ sugar and the salt.
  3. Using a pastry blender or two knives, cut the chilled butter into the flour mixture until it resembles coarse meal and begins to cling together.
  4. Press the mixture evenly into a 9 x 13 x 2-inch baking pan.
  5. Bake for 20 minutes, or until lightly browned. Remove from the oven and cool for 10–15 minutes.
  6. In a large bowl, beat the eggs until blended. Slowly add the granulated sugar while continuing to beat.
  7. Blend the lemon juice and lemon zest into the egg mixture.
  8. Sift together the remaining ¼ cup flour and baking powder. Add to the egg mixture and blend until combined.
  9. Spread the lemon filling evenly over the partially cooled crust.
  10. Return to the oven and bake for 25 minutes.
  11. Cool completely in the pan on a wire rack.
  12. Dust generously with confectioners’ sugar and cut into squares.

Denver High-Altitude Adjustments (5,280 feet):

  • Increase oven temperature from 350°F to 365°F.
  • Reduce the 2 cups granulated sugar in the filling to 1¾ cups.
  • Add 1 tablespoon water to the lemon filling.
  • Reduce baking powder from 1 teaspoon to ¾ teaspoon.
  • Bake the crust at 365°F and begin checking at 17–18 minutes rather than automatically baking 20 minutes.
  • After adding the lemon filling, begin checking at about 20–22 minutes. The filling should be set around the edges with just a slight softness in the center; avoid overbaking.

I wouldn't change the butter, flour, eggs, or lemon juice. Those quantities should work well at Denver altitude.

Tip: Store the lemon bars in an airtight container for about 4 days, or refrigerate for up to about 1½ weeks.

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