Amanda Wilens’ Lemon Bars

Lemon Bars Cover - Amanda Wilens - Feed Me with Amanda x The Little Market
Photo by Amanda Wilens

As we kick off summer, we are so excited to try new recipes with fresh ingredients. Our friend Amanda Wilens shared her delicious recipe for lemon bars with us. Keep reading below to try this at home.

Lemon bars are the perfect spring treat. The firm shortbread and soft lemon curd topping…just perfect! I love my lemon bars extra lemony so that’s why I add in zest. But if you’re looking for a more subtle flavor, then zest isn’t necessary. If you don’t have a zester, you can also use a fine cheese grater or slice off the skin and cut into very small pieces. Also, this recipe can be made with any citrus…limes or grapefruit would be delicious too! My recipe makes a thicker layer of lemon curd on top, which I love. If your bars get browned on the top or edges, no worries! You will cover with powdered sugar anyways.

Lemon Bars - Slices - Amanda Wilens - Feed Me with Amanda x The Little MarketPhoto by Amanda Wilens

Feed Me with Amanda - Lemon Bars Recipe | The Little Market

1. Preheat the oven to 325° F. Line the bottom of an 8×8” pan with parchment paper. Make sure the paper hangs over the sides so you can pull up the bars from the pan later, making it easier to cut the bars.
2. In your stand mixer with a paddle attachment mix together the sugar, flour, and salt until thoroughly mixed. Add in the butter and vanilla and mix. It will be thick and crumbly. Press into the pan using a bottom of a measuring cup or flat-bottomed drinking glass. You want this to be packed in tight and even.
3. Prick with a fork about 10-15 times across the crust. Bake for 16-18 mins should not be browned yet.
4. Make the filling while the crust bakes. In a large bowl or stand mixer, sift together your flour and sugar together. Then whisk in the eggs, lemon juice and zest, and whisk until smooth.
5. Pour the lemon mixture over the warm crust and bake for another 20-22 mins, the middle should no longer jiggle (maybe just the slightest of jiggles).
6. Remove from the oven and let cool at room temperature, about 1-2 hours.
7. When the bars are cooled, you can move them to the refrigerator another 1-2 hours until chilled.
8. Once they are completely chilled, you will lift from the parchment paper and put bars on a cutting surface. Cut into squares (or rectangles or triangles). Sift powdered sugar on top or even add lemon slices for decoration.  

I serve them chilled and keep them in the refrigerator for up to one week. You can keep or serve them at room temp, but only for about 2-3 days.  

 Lemon Bars - Close-Up - Amanda Wilens - Feed Me with Amanda x The Little Market
Photo by Amanda Wilens

For more delicious recipes by Amanda, check out these blog posts, her blog, and her Instagram. To shop her ceramics, visit our website.

If you try Amanda’s recipe, let us know in the comments below or share with us on Instagram!

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