Buttermilk Lemon Bars
Adapted from Baking Bites
Crust
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 1/2 tbsp lemon zest
1/2 cup butter, room temperature
Filling
4 large eggs
1 1/3 cups sugar
1/2 cup buttermilk
1/2 cup lemon juice, freshly squeezed
1 1/2 tbsp lemon zest
Preheat oven to 350F. Get out a 9×9-inch baking pan, and set it aside.
Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for 20-30 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Crust
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 1/2 tbsp lemon zest
1/2 cup butter, room temperature
Filling
4 large eggs
1 1/3 cups sugar
1/2 cup buttermilk
1/2 cup lemon juice, freshly squeezed
1 1/2 tbsp lemon zest
Preheat oven to 350F. Get out a 9×9-inch baking pan, and set it aside.
Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for 20-30 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Comments