Porchlight Lemon Bars

Prep Time: 15 minutes, Cooking Time: 55 minutes

Serves: 9

Ingredients

  • 1 1/2 cups flour (Crust) + 3 Tbsp (Curd)
  • 3/4 cup unsalted butter
  • 1/4 tsp. kosher salt
  • 1 tsp. Madagascar Vanilla Extract - By Savory Spice
  • 1 tbsp. Porchlight Lemon Pepper
  • 4 extra large eggs
  • 2 cups granulated sugar
  • 1 tsp. baking powder
  • Juice of 2 lemons, plus 1 Tbsp.

Porchlight Lemon Pepper

From $10.95
From $10.95

Pure Madagascar Vanilla Extract- by Savory Spice

From $29.99
From $29.99

These are the summer lemon bars I grew up devouring (with a twist).  Tart and sweet with a crust that is light and airy.  The introduction of our Porchlight Lemon Pepper to the curd adds just a little intrigue that builds upon the memories of this classic summer treat.  

  1. Preheat oven to 350 degrees.
  2. Cut the butter into the flour with a pastry cutter (or a fork).
  3. Add salt and vanilla and then combine. 
  4. Line an 8x8 pan with parchment paper.  You'll use this sling to pull the lemon bars out so leave extra room on opposing ends.
  5. Lightly and evenly press crust mixture into pan.  Bake crust for 20 minutes. The edges should just be starting to brown. 
  6. Beat your eggs (using food processor, hand mixer, or whisk) until they just turn a pale lemon yellow.
  7. Add sugar gradually.  Add 3 tbsp. flour, Porchlight Lemon Pepper, baking powder and lemon juice.  Combine. 
  8. When crust is removed from oven pour the lemon curd mixture over it.  Return to oven and bake at same temperature or 35 more minutes. Middle should be set.
  9. Remove from oven and sift a generous amount of powdered sugar across the top.
  10. Cool, slice, enjoy.

Tips & Tricks
  • If using a metal pan, reduce temperature to 325 for the entire recipe.