I love lemon bars. One day, I think I’ll be one of those moms who has lemon bars ready for her kids when they come home from school. There is something so perfect about the combination of sweet and tart, making your mouth water and pucker at the same time. This recipe has a foolproof, flakey crust that compliments the lemon filling so well. Top that off with powdered sugar and wow, do you have a treat.
After a mild start to the winter, we have now finally reached the hibernation period of the year where I feel like I just want to eat everything in sight, sweets included. I wish I had an oven at school to cook up some of these lemon bars, but sadly, I have to wait until spring break until I can make them again. If you get a chance, I would highly recommend this recipe.
2 cups flour
8 ounces of butter
1/2 cup powdered sugar
1 tsp. vanilla
pinch of salt
2 cup sugar
1/2 cup lemon juice (or the juice from 2 fresh lemons)
1 tsp. lemon zest
1 tsp. vanilla
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
powdered sugar for dusting on top
First, preheat your oven to 350 degrees fahrenheit. To make your crust: mix together flour, butter, and powdered sugar. Next, add the vanilla and salt. Once your dough is formed, spread it out in a 9×13 baking pan, lined with parchment paper. Pat it down evenly. Bake the crust for 25 minutes or until the dough is golden brown. Set this aside to cool slightly.
Next, whisk together the eggs and sugar until combined thoroughly. Then add the lemon juice, zest, and vanilla. Whisk again, and then continue mixing as you add the flour, baking powder, and salt. Pour your filling over the still warm crust.
Bake again, for 20 minutes. Once the bars are of a solid texture and bounce back against a light touch, they can be cooled. They can then be sprinkled with powdered sugar.
These lemon bars are incredibly quick and easy to make; a great dessert for any occasion.