Good Morning and Happy Sunday! It seems that these posts are going to be few and far in between while I’m working through my masters and figure out where/how I want to take photos. Anyway, that’s not what you’re here for. This lemon bar recipe comes from my grandma Helen, according to my mother. They’re everything you could want in a lemon bar. They’ve got a shortbread crust, has a super lemony filling, and is incredibly easy to make.
1 and 1/2 cups flour 3/4 cups butter or margarine (I used butter) 1/2 cup powdered sugar for the lemon filling 1 and 1/2 cups sugar 3 Tbsp flour 1/4 tsp salt 1/3 cup lemon juice for the topping
Ingredientsfor the crust
3 eggs, well beaten
1/4 cup powdered sugar, sifted lightly over top
1 and 1/2 cups flour
3/4 cups butter or margarine (I used butter)
1/2 cup powdered sugar
for the lemon filling
1 and 1/2 cups sugar
3 Tbsp flour
1/4 tsp salt
1/3 cup lemon juice
for the topping
With about 10 minutes left to go, beat together all filling ingredients in another bowl. Or clean out the first bowl in the first 10 minutes and use that one if you’d like. As soon as the crust is done, pour the filling over and get it back in the oven. If you need to, you may need to re-whisk right before pouring the filling onto the crust. Bake for another 20 minutes.
Once it’s out of the oven, sift about 1/4 cup powdered sugar over the lemon bars. I definitely eyeballed it and used more and accidentally put too much powdered sugar on the bars, but 1/4 cup should do the trick. Loosen up the bars from the edges of the pan and cut while still warm. They will probably be a good temperature about 5-10 minutes after taking them out of the oven.