The Best Lemon Bars

When signs of spring begin to pop up around town, I always make lemon bars.  Lemon has the power to wake you up from the cloudy fog of winter with one, slightly tart bite.  Quite the powerful fruit!

I’m going to go out on a limb here and say that these lemon bars will be the best you’ll find.  I’ve adapted the recipe from the creator of my favorite brownies, Alice Medrich.  The bars are slightly more tart than a traditional lemon bar, but I think that’s the key to their success.

I always add a dash of ginger to any lemon sweet that I am making, convinced that the spice lets the lemon sing.  One day, I’ll experiment with earl gray or jasmine tea in the crust as well. For now though, get yourself ready for spring by whipping up a batch of these easy, and utterly delicious lemon bars.  Let me know what you think!

 
The Best (or at least my favorite) Lemon Bars
(adapted from Alice Medrich’s Very Tangy Lemon Bar recipe)
Makes 16 large or 24 small lemon bars.  The recipe can easily be doubled and prepared in a 9 x 13 inch pan.
For the crust:
1 stick unsalted butter, melted
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 teaspoon ground ginger
For the filling:
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
2 1/2 teaspoons grated lemon zest
1/2 cup strained fresh lemon juice
Preheat the oven to 350 degrees. Line an 8 x 8 baking pan with foil. Set aside.
To make the crust: in a medium-sized bowl, combine the melted butter, sugar, vanilla, and salt. Add the flour and ground ginger and mix until combined.*  Press the dough over the bottom of the pan. Bake for 25-30 minutes, or until the crust is completely baked and golden brown.
To make the filling: While the crust is baking, stir together the sugar and flour in a large mixing bowl until well combined.  Whisk in the eggs. Add the lemon zest and juice and stir.
When the crust is fully baked, turn down the oven to 300 degrees. Pour the filling onto the hot crust and slide back into the oven. Bake for 20-25 minutes, until the topping doesn’t jiggle when the pan is moved. Cool completely before cutting.**
Enjoy.
*Note: the crust will seem too greasy, but it will come together in the oven. Don’t add more flour.
**Note 2: Store leftovers (if there are any) in the refrigerator.