I love lemon bars! Who doesn't though, right? They are always a hit at every party and my husband's favorite sweet. Woo hoo for summer and fresh juicy lemons.
You don't have to make many changes to this recipe to make it work for high altitude, but reducing the baking powder in the filling helps keep it from rising and falling too quickly and leaving you with a flat top.
Fresh squeezed lemon juice and crunchy shortbread crust. What? SO GOOD.
This recipe is originally from Bon Appetit and I have seen it all over the web. It's a pretty standard version of a lemon bar. What makes it stand out is the crunchy crust and bright lemon flavor. I first saw it adjusted for high altitude on this awesome high altitude baking blog.
yield: 24 bars
1 cup (8 oz.) butter
2/3 cup powdered sugar
2 cups flour
2 cups sugar
1/2 cup lemon juice
zest from your juiced lemons
1/2 tsp. baking powder
1/4 cup flour
Preheat oven to 350 F.
1. Cream butter and sugar until light and fluffy, add flour until moistened. Don't overmix.
2. Press shortbread into a greased 9 by 13 baking pan and spread evenly.
3. Par-bake the crust for about 20 minutes.
4. While the crust is baking, whip the sugar and the eggs together and then add the lemon juice, zest, flour, and baking powder and whisk until smooth.
5. Pour the lemon mix over the par-baked crust and bake an additional 20 minutes or until lightly browned on the edges.
I like to make these ahead of time and freeze them.
ADJUSTMENTS MADE FOR ALTITUDE:
Baking powder reduced from 1 tsp to 1/2 tsp.