I love lemon bars and this recipe comes from Dede Wilson. However, I did make some changes. I added poppy seeds, cut back on sugar and a little extra flour. Her original recipe was awesome, but I just prefer a little less sugar and a slightly thicker lemon filling. Try hers, try mine it's all good. Lemon Heaven!
Lemon Poppy Seed Bars
Adapted from: Pastry Chef Dede Wilson
1 stick unsalted butter, melted
3 tablespoons sugar
1 ¼ cups flour
1 Tablespoon poppy seeds
1 cups sugar
3 ½ tablespoons all-purpose flour
2/3 cup freshly squeezed lemon juice
3 room temperature eggs
- Preheat oven to 350°F. Position rack in center of oven.
- Line an 8-inch square pan with aluminum foil and coat foil with nonstick spray; set aside.
- For the Crust: Whisk together the melted butter, sugar, poppy seeds and salt in a medium bowl. Stir in flour just until combined. Pat into prepared pan in an even layer.
- Bake for about 20 to 25 minutes or very light brown all over the crust.
- For the Filling: Best to do this while crust is baking.
- Whisk together the sugar and flour in a clean bowl, then whisk in the lemon juice.
- Whisk in the eggs one at a time until combined. When the crust is done, turn the oven down to 325°F, pour filling over crust and bake for about 18 to 22 minutes or until set. Cool pan on rack.
- Bars are easier to cut if chilled for at least an hour.
- To cut, first lift edges of foil to bring the bars up and out of the pan.
- Peel foil down to expose sides of bars. Cut into 16 squares.
- Bars are ready to serve or store refrigerated in airtight container in single layers for up to 4 days.