A few days ago, sickness struck the house (and continues to strike), so naturally our refrigerator had acquired an abundance of lemons. When I realized how magnificent they looked when I cut into one, I knew I had to make something with them (besides sickness remedies). I just love how vibrant they are–reminds me of spring/summertime!
The choice came down to lemon curd and lemon bars. I figured lemon curd had been floating around enough in the blogosphere and decided to make lemon bars!
We had some company the day I made these, and one of the young girls declared this “the best cake she ever had”, wanted to take some home with her, and asked for the recipe…my day was totally made, bless her heart.
Honestly, though, I think only a lemon-lover can truly appreciate this bar… It’s perfectly tart with a great crust, and the powdered sugar on top makes it just a tad sweeter for balance.
Also, it’s really easy with really few ingredients! First you make and bake the crust:
Then mix all the other ingredients together and pour on top of crust:
Bake, and voila!
So if you’re not much of a lemon person, this recipe may not be for you. But if you’re a lemon-lover/ know a lemon-lover, make this recipe. :)
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 1/2 – 2/3 cups of lemon juice (I used 2/3)
- Lemon zest of 2 lemons (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice (and zest). Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. You can put in refrigerator for an hour or so. Sprinkle sifted powdered sugar on top for decoration.