Lemon lovers are you there? If you love lemony sweets as much as I do, you’ve got to try this mouth-watering recipe for The Best Double Lemon Bars ever! How do I know these are the best? Well, if my hubby has seconds, thirds, or pretty much finishes off the entire pan of these heavenly yellow squares then, for me, they are The Best Double Lemon Bars that I have ever made!
It’s true. I am usually the one that is always thinking of tart lemon goodness, however when I made this batch of bars, it was my better half that was in awe! You see, normally he wants me to make one of his favorites such as some kind of fruit pie, apple strudel or a basic chocolate chip cookie. Yes, he is a traditionalist at heart, and the way to his heart (and stomach!) is with a basic and tried and true recipe.
But for some reason, he had a thing for these Double Lemon Bars. Not sure if it was the soft buttery crust, or the sweet yet tart and tangy lemon filling or because it was a warm day and they just tasted so darn good. But whatever it was, I know he loved them and that by itself made me happy! He was beginning to see things my way! There was a whole lot of lemon love going on here!
The Best Double Lemon Bars
(recipe adapted from Epicurious)
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners sugar
2-1/4 cups flour
2 cups granulated sugar
4 large eggs
1/2 cup freshly squeezed lemon juice with pulp
1/4 cup grated lemon zest
1 teaspoon baking powder
Heat your oven to 350 degrees. Prepare a 13×9-inch baking dish with non-stick cooking spray and set aside.
In a large bowl of an electric mixer with the paddle attachment, beat butter until fluffy, about 2 minutes. Then add the confectioners sugar and beat until combined. Add the 2 cups of flour, 1 cup at a time, beating until moist clumps form. Using the back of a fork or your fingers, press the dough over the bottom and up the sides of your prepared pan. Bake the crust for about 20 minutes, or until lightly golden brown.
White the crust is baking, in a medium bowl add the granulated sugar and eggs and beat well. Then add the fresh lemon juice and pulp, lemon zest, baking powder, and remaining 1/4 cup of flour and beat until well combined.
Remove crust from oven and pour the lemon filling on top, then return to oven and bake until filling is set in the center and begins to brown on top, about 20 minutes. Transfer to rack and let cool completely before cutting into squares
These really are The Best Double Lemon Bars! And oh how I wish I had more of these tangy treats to enjoy right now! So come on — spread the lemon love with your friends and family, you’ll be glad you did!