Lemon Bars

Many of the most distinct memories that I have from my childhood all revolve around food.  I remember baking bread with my classmates in the fourth grade.  I remember decorating a gingerbread house with my mom.  I remember rolling out my own pizza dough at my eighth birthday party.  And I remember a failed whoopie pie fiasco not so long ago.  But the fondest memories of my childhood are of being in the kitchen with my grandma.  I love watching her work, knowing that the end product will always be delicious.  I loved baking with her, and I still love it to this day.

I vividly recall the first time that me and my grandma made her famous lemon bars together.  She let me get my hands dirty and press the crust into the pan.  I got to zest and juice the lemons and whisk together the yummy filling.  I looked through the oven door as they baked, anticipating how great these lemon bars would taste.  I then proceeded to cover the lemon bars (and myself) in powdered sugar.  These zesty treats are everyone’s favorite dessert and we work hard to find excuses to make them for almost every family gathering.  They are just that good.  A buttery shortbread crust is topped with a sweet and tart lemon filling.

Lemon Bars

Print recipe

• Print with main photo
• Print text only

Yield	12 bars
Meal type	Brownies & Bars

Ingredients

• 1 pinch kosher salt
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup powdered sugar
• 1 stick unsalted butter, at room temperature
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• Powdered sugar, for dusting

Directions

Crust
1.	Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper.
2.	Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for about 1 minute, until smooth. Add the flour and mix until incorporated. Press the crust evenly over the bottom of the prepared pan. Set aside.
Filling
3.	Whisk together the sugar, flour, baking powder, salt, eggs, lemon zest, and lemon juice in a large bowl to combine. Pour the filling over the crust. Bake for 25 to 35 minutes, until the top is firm to the touch and the edges are lightly golden brown. Remove from the oven and let cool completely on a wire rack before dusting with powdered sugar and cutting into squares.

Powered by GetMeCooking

I love these lemon bars because they are not too sweet, yet not too tart.  If you ask me, they are perfect.  Grandma always knows best, and I will never make any other lemon bars as long as I live.

Tagged as: butter, dessert, lemon bars, powdered sugar, recipe, shortbread, tart