You know the old saying… when life gives you lemons, make lemon bars! (Ok, maybe that’s not EXACTLY how the saying goes, but it’s certainly a delicious twist!)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) butter, cold
Lemon Filling Ingredients
- 3 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1/2 tablespoon baking powder
- 3 large eggs
- 1/2 tablespoon lemon zest, finely grated
- 1/2 cup fresh lemon juice, strained
- 2 tablespoons confectioners’ sugar
Preheat oven to 350ºF. Line the bottom of one 8-inch square pan with parchment paper or foil horizontally and then vertically. Make sure to have overhang. You will use these pieces to lift & remove the lemon squares after baking.
For the crust:
In a large bowl whisk together flour, sugar, and salt. Pour the dry mixture into the bowl of a food processor. Cut the butter into small pieces. Add the pieces of butter to the food processor. Pulse until the mixture is crumbly and forms a loose ball. Remove from bowl and press the dough into the bottom of your prepared pan. Bake for 25 to 30 minutes or until just lightly browned. Remove from heat and set aside.
For the filling:
In a small bowl, combine flour, granulated sugar, and baking powder. Set aside. In the bowl of a stand mixer, whisk the eggs by hand. Beat in the sugar mixture with the paddle attachment. Fold in the zest and lemon juice. Blend until smooth. Pour the mixture over the crust. Bake an additional 20 to 25 minutes, or until the filling is firm. Remove from heat and let cool. Gently lift parchment or foil of out the pan and cut into squares.
Sprinkle the top with confectioners’ sugar and watch them disappear!
Sugar Mommas’ Note: Remove the lemon zest if you don’t want particles stuck in your teeth.
Sugar Mommas’ Tip: Double the recipe and make the bars in a 9×13 baking pan with a removable bottom for easy lemon bar exit – no breaks, cracks or crumbles.
Sass it up: Decorate your plate with lavender, violet pansies or other summer flower. Sprinkle lavender or any color dusting sugar on top of the lemon bars if you so choose.
Old School: No food processor? No worries. Just mix dough by hand, using a fork (try not to handle too much so your hands don’t warm up the dough).