Dessert

Beth’s Lemon Bar Pie (COLLAB WITH RACHEL WEILAND!)

Beth’s Lemon Bar Pie (COLLAB WITH RACHEL WEILAND!)

Learn how to make a delicious lemon bar pie recipe for Mother’s Day!

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AWESOME THINGS TO MAKE IN A CHEESECAKE PAN!
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Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake
Chocolate Mouse Cake http://bit.ly/ChoMouseCake

BETH’S LEMON BAR PIE RECIPE
Serves 8-10

INGREDIENTS CRUST:
1/4 cup (60 g) butter
3 tbsp (20 g) powdered sugar
1 tsp (5 ml)vanilla
pinch of salt
¾ cups (90 g) flour

INGREDIENTS FILLING:
6 eggs
¾ cup (150g) sugar
2 tsp (10 ml) lemon zest
2/3 cup (160 ml) lemon juice
¼ tsp (1.25 ml) salt
¼ cup (30 g) flour

Garnish
powdered sugar

METHOD:
Preheat oven to 325F/(162C)

Spay a 9” (23 cm) cheesecake pan with baking spray.

Combine butter and powder sugar in an electric mixer then add vanilla and salt beat until combined and then add flour mixing until dough balls form. Flatten into a disk and roll out to ¼” (6 mm) thick. Doesn’t need to be perfect since you will just be pressing this into the tin and it’s a crumbly dough. Really doing this just for uniform thinness.

Fit dough into pan pressing down to create a tight fit and making sure the dough is uniformly level. DO NOT PRICK DOUGH.

Place tin in oven for 20 mins until baked and golden brown.

Meanwhile, in a large bowl combine eggs, sugar, zest, juice and salt, whisk until combined then add flour, whisk until smooth.

Pour filling on top of shortbread and bake for 20-22 mins until filling is set. Allow to cool and refrigerate until ready to serve.

Before releasing slide a sharp knife around the edge of the tin to make sure pie will release easily. Then release pan.

Dust with powdered sugar on top and cut into slices. Serve with homemade whipped cream and strawberries.

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View Comments (22)

22 Comments

  1. annlise lovey Smithin

    May 24, 2016 at 7:28 pm

    how do you make wiped cream

  2. Kristy Cheung

    May 24, 2016 at 7:28 pm

    yum…i love lemon bars

  3. MsAfromane

    May 24, 2016 at 7:28 pm

    Beth I just tried this recipe…insanely delicious, thanks

  4. Mary yiamarelos

    May 24, 2016 at 7:28 pm

    Thanks Beth. Always a joy to watch your channel. I agree with the milking situation!x

  5. mommafromscratch

    May 24, 2016 at 7:28 pm

    Just found you from Rachel's channel and I really like your personality and the way you do your videos. Im subbed

  6. masiigymnast

    May 24, 2016 at 7:28 pm

    Tried this and it was absolutely incredible- the shortbread crust is perfect!
    Thank you for the really elegant presentation idea too!
    Beth, you are amazing!

  7. asma razki

    May 24, 2016 at 7:28 pm

    I love it
    thank you honey

  8. Michelle Rubi

    May 24, 2016 at 7:28 pm

    Thank you so much Beth you helped me so much I used all purpose flour and it worked! You were right the results were great it was delicious thank you your amazing

  9. caitlin edwards

    May 24, 2016 at 7:28 pm

    First time I made this recipe it was a complete disaster…. The crust shrunk in the oven so when I poured my lemon filling it went everywhere. The second time I made it I doubled the bottom crust and added 1 tbsp of water to the dough( the dough is extremely dry and doesn't want to stay together). I also made sure the crust was on the edges and baked it for about 27 minutes until I saw it was golden brown. I then carefully poured in the filling but this time put the pan on top of a cookie sheet with edges just in case it all spilled out again.. NOTHING SPILLED woohhoo so then I just had to bake it as normal 20 minutes

  10. Sijoon Jang

    May 24, 2016 at 7:28 pm

    I just made this for my mom, but my springform pan was leaking so I quickly had to put a sheet pan underneath. It baked fine but because I was moving it too much the bottom crust did not stay in the bottom. I'm not sure how it will turn out I'll have to wait until it gets cold so I can cut and see. Thanks for the great recipe Beth! I hope my mom will like this when I bring it home tomorrow!

  11. Eusa Maciel

    May 24, 2016 at 7:28 pm

    Hi Beth,
    Can you tell me which microphone that you use to record your videos? Thanks!

  12. nicky Giunto

    May 24, 2016 at 7:28 pm

    Could you please upload more tips on your gardening channel. The tips are great. Thanks so much

  13. 59cottoncandy

    May 24, 2016 at 7:28 pm

    I came over from Rachel's channel and subscribed :)

  14. Josa K

    May 24, 2016 at 7:28 pm

    I am a huge fan of yours ♥ you have tons of knowledge about food and you make cooking food so easy and so healthy. All recepies are in such a detail and the way to keep the balance of healthy and deleciousness is amazing! Love your channel♥ Keep up ! :*

  15. Maria Wu

    May 24, 2016 at 7:28 pm

    Thanks for the video sharing,very clear indeed.love your pie.
    Greetings from HK.

  16. TXF

    May 24, 2016 at 7:28 pm

    I wanna try this but is it sour or?

  17. Michelle Rubi

    May 24, 2016 at 7:28 pm

    Hi Beth I tried these lemon bars and they didn't turn out right I did everything you said to do except I used corn flour do u think that's what made it wrong please respond I would love to make them the right way! Thank you your the best

  18. Syrell Dioso

    May 24, 2016 at 7:28 pm

    hi ms beth,I learned to bake through watching your videos..thank u

  19. Katie Zhang

    May 24, 2016 at 7:28 pm

    hey Beth is it possible to make this in a cupcake tin?

  20. Hounder up ya'll

    May 24, 2016 at 7:28 pm

    I made this not good

  21. lilmonster90210

    May 24, 2016 at 7:28 pm

    love it!

  22. Tessie Dobey

    May 24, 2016 at 7:28 pm

    I love lemon bars, but I cannot have these things lingering around in my home. My family must eat these in one day, knowing that I have them in the fridge, I will be eating them all night long.

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