Lemon Bars

Lemon Bars

May 4, 2018 Off By Laura Hartline
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The first time I ever had a lemon bar was at a youth church activity.  It was gross!  I am fairly certain it came from a box.  Not that I have anything against boxed mixes, they have their purpose and I use them, however, not for lemon bars.

I grew up with a lemon tree in my backyard.  Every year we picked lemons and and limes when they were ripe.  They we would squeeze them.  We had an electric citrus juicer so it made it a little faster, but you better not have any cuts on your fingers because they would just sting and get worse as the hours of juicing dragged on.  However, we reaped the benefit of our labor all year. It is a little sad to say that, in all those years, we never made homemade lemon bars.

Well, I no longer have a lemon tree in my backyard, but my love affair with lemons is not over.  If you are craving the tart goodness of a lemony dessert, look no further.  These are a hit at every party, especially in the summer when everyone seems to be craving lemon treats.  My kids also love to sell them at the lemonade stand they do every year.  They put them in individual bags, tie them with pretty twine, and sell them for $1.00.  They always sell out.

This recipe has a nice firm crust on the bottom to support a lemon custard layer and is dusted with powdered sugar.

You will come back for seconds, and thirds, and maybe fourths.

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Lemon Bars

These bars are the perfect combination of a crunchy cookie bottom, and firm lemon custard that will melt in your mouth.

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 30

Ingredients

  • 1 cup butter softened to room temp
  • 1/2 cup sugar
  • 2 cups flour
  • 1/8 tsp salt

Filling

  • 6 large eggs
  • 3 cups sugar
  • 1 Tbls lemon zest
  • 3/4 cups freshly squeezed lemon juice about 3 large lemons
  • 1 cup flour
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.  Grease a 9 x 13 inch pan.

  2. Mix the ingredients for the crust together with a large fork or a stand mixer.  When it is crumbly, begin to bring it together, forming a ball, with your hands.  

  3. Place in the pan and flatten the dough with your hands working it up about a 1/2 inch along the sides.  Use the back of a spoon to smooth out.

  4. Bake for 15-20 minutes until very light brown.  Let it cool.

  5. Whisk together the ingredients for the filling.  

  6. When crust is cool, pour in the pan and bake for 35-40, until the filling is set.  Let it cool completely, then dust with powdered sugar and cut.  







CategoryDessert