Basil Lemon Bars

Lemon bars are one of those desserts that I am never excited about until I take a bite. I didn’t really grow up eating them, and I often forget how tasty they are! For example, these basil lemon bars have been on my to-cook list for over a year now but I always pass them over. There were a couple friendsgivings this weekend that I wanted to cook for, so I finally made these bars and wondered why I hadn't made them sooner! Basil and lemon are such a natural pair and basil goes better in dessert than most people think. These basil lemon bars make a really nice refreshing and light dessert that will wake you up after the Thanksgiving feast.
The main ingredients. Lots of lemon juice, lemon zest, and basil. Whisk the lemon juice with eggs, sugar, and flour. The crust is baked about 20 minutes before adding the filling. After the the whole thing is baked let it cool fully before slicing it. It will take several hours to cool. These are great. The filling is gooey while the crust is cakey and the top gets that chewy crispy texture. They are super tart and sweet and the basil makes them more interesting that your standard lemon bars. A great Thanksgiving dessert! The base lemon bar recipe is from Ina Garten and I pretty much just added basil to it.

Basil Lemon Bars

  • Crust
  • 1/2 Pound Butter room temp
  • 1/2 Cup Sugar
  • 2 Cups Flour
  • Salt
  • Filling
  • 6 Eggs
  • 3 Cups Sugar
  • 2 Tablespoons Lemon Zest
  • 1 Cup Lemon Juice
  • 1/4 Cup Chopped Basil
  • 1 Cup Flour
  • Powdered Sugar

Instructions

  1. Beat the butter and sugar together until lightened in color. Add in the flour 1/2 cup at a time and mix until combined. Press into a greased and parchment lined 9x13 baking dish to cover the whole bottom, making a 1 inch crust on the edges. Bake at 350 for 20 minutes.
  2. Meanwhile whisk together the lemon juice, zest, eggs, sugar, and basil. Sprinkle in the flour and continue to whisk until very smooth. Pour into the crust and bake about 35 minutes until just set but still soft in the middle. Fully cool before cutting. After cutting sprinkle with powdered sugar to help them be less sticky to hold. Serve.