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Tangy Lemon Bars

Lemon bars are irresistibly tangy – yet also slightly sweet and buttery- thanks in no small part to the shortbread crust. The cake-like top with the powdered sugar only serves to complete the treat, making these lemon bars a totally addictive dessert.
In the past, we’ve found many lemon bars are too sweet, or their crusts are too soggy. We wanted to find a way to fix these problems and bring out the tangy citrus without drying the treat out too much. To fix the sweetness, we used the juice from three or four lemons with some added zest in the filling while dialing back a little on the sugar. For the crust, we used confectioners’ sugar and cornstarch, finding those gave the perfect texture. To prevent sogginess, we pre-warmed the crust in the oven and added the filling to the warm crust. We can’t tell you how pleased we were with the result, so you’ll just have to try it out and see for yourself!

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