Lemon Bars (thick)
A much thicker, richer bar — double the filling, and the zest is ground into the sugar.
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Original recipe: 15 bars · 33 × 23 cm
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Shopping list
Method
Notes
- The original ingredient list writes the flour as one 3 cups entry split between crust and filling. It is split into two lines here so it scales correctly.
- Always use fresh lemon juice — lemons are the star, and the bottled kind tastes flat.
- Don't worry if the bars seem underdone coming out of the oven. They keep setting as they cool.
- These freeze well: cut, freeze on a tray, then wrap individually for up to three months. Dust with powdered sugar after thawing, not before.
Adapted from Preppy Kitchen — John Kanell. Original: preppykitchen.com
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