Recipe
Maplewood Lemon Bars
Bright lemon bars from Maplewood, shared from the summer world of the third mystery.
From the Book
This recipe appears in Lemon Bars & Lies — a companion from the third Maplewood mystery.
Follow the lemon bars back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
Serve chilled or at room temperature with iced tea, hot tea, or strong coffee. In Maplewood, lemon bars are best enjoyed near an open window, preferably when the afternoon is warm enough to make everyone linger a little longer.
A real baked batch of Maplewood Lemon Bars, cut into squares.
Maplewood Lemon Bars
Lemon bars bring a little summer brightness to the Maplewood Pie Shop. This version keeps the crust buttery and tender, with a smooth lemon filling that is sweet, tart, and dusted with just enough powdered sugar to feel like sunshine on a plate.
Ingredients
For the crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the lemon filling
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For finishing
- 2 to 3 tablespoons powdered sugar, optional
- Extra lemon zest
Method
- 1
Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving a little overhang on the sides for easier lifting.
- 2
In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the flour and salt, then mix until a soft, crumbly dough forms.
- 3
Press the dough evenly into the prepared pan, making sure the corners are filled and the surface is level. Bake for 18 to 22 minutes, until the edges are lightly golden and the center looks set.
- 4
While the crust bakes, whisk together the granulated sugar and flour for the filling in a medium bowl. Add the eggs, lemon juice, lemon zest, vanilla extract, and salt. Whisk until smooth and evenly combined.
- 5
Pour the lemon filling over the warm crust as soon as it comes out of the oven. Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and no longer jiggles in the center.
- 6
Let the bars cool completely in the pan, then chill for at least 1 hour before slicing. Lift the bars out using the parchment paper and cut into neat squares.
- 7
Dust with powdered sugar just before serving. Add a little extra lemon zest if desired.
Continue the story
Continue with Lemon Bars & Lies and follow Maplewood into its summer festival mystery.
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