Sarah- Hey Everyone, Im back with the new recipe. This week I have collaborated with @Drcardamom, @Chilitochoc, and @AqsaaUsman. We decided that we do a picnic collab. I am sharing giving a dessert, @drcardamom will be sharing a sandwich recipe, @chilitochoc will be sharing a refreshing drink recipe, and @aqsaausman will be sharing a cheeseboard.
What can be more perfect than bringing Lemon Bars to a picnic. Lemon bars screams summer desserts. Their bright yellow color shines a summer color. Their taste tends to be tangy, and sweet. There is citrus in there from lemon which gives a refreshing taste. It can easily pair up with anything like pasta, sandwiches, bbq, and many other things.
I have been making these lemon bars for the last 3 years. I first started out with using 5 eggs, but the lemon bars ended up having strong taste of eggs which kind of eliminated tanginess; so I decided to try it with 4 eggs but was still having that strong egg taste in my mouth. I decreased it to 3 eggs and it turned out perfect. Another essential to this recipe is using vanilla extract, that will make a big difference and eliminate the egg odor from your lemon bars.
When I started making lemon bars 3 years ago, I was using electric beater, then I start using a spoon in making the crust; I was getting frustrated because I wasn’t forming a perfect dough for the crust. Once I start using my hands in forming this crust I have never looked back. It comes together so easy and perfect.
When you are taking lemon bars out of the oven with the filling fully baked you will be tempted to touch it because it will have a bouncy texture. Well, DO NOT touch it or it will mess up the smooth texture. The lemon bars will be fluffed up, don’t worry it will go settle down as the cooling begin. Remember to let the lemon bars cooled down 30 minutes at room temperature, and then 2 hours in the fridge, then cut them into squares.
As always this is a toddler friendly dessert. I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Sarah's Lemon Bars
For the Crust
- 2 cups All Purpose Flour swifted
- 2/3 cups powder sugar
- 2 sticks salted butter room temprature
For the Filling
- 3 eggs
- 1 can sweetened condensed milk 14 ounce
- 1/2 tsp vanlla extract
- zest of lemon
- 2/3 cup fresh lemon juice
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tbsp all purpose flour
- yellow food coloring
- powdered sugar
For the Crust
- Preheat your oven to 350 degrees.
- Spray a 9 by 13 baking pan with baking spray and set aside.
- In a medium bowl combine all of the ingredients for the crust and mix together with hands until it forms a dough.
- Press the dough in the bottom and stretch out the dough evenly.
- Bake for 20 minutes. remove from oven and let cool for a 15 minutes.
For the Filling
- In a medium size bowl, add eggs and sweetened condensed milk and mix well with a whisk.
- Add in rest of the Ingredients for the filling and mix well.
- Pour the filling mixture on the cooled down baked crust.
- Cool for 30 minutes at room temperature.
- Let it rest in the fridge for 2 hours.
- Dust with powder sugar and cut into square bars.