My brother has an obsession with lemon flavored desserts. He loves lemon cream pie, and he always asks for lemon-lime cake. I’ll have to add that recipe later. It’s super easy, and you can use the icing recipe that I’ve already posted to top it all off.
Lemon bars are really delicious, and they tend to remind me of spring time and Easter. Maybe it’s because my grandma likes to make them during that time of year. Anyway, I had a bit of trouble figuring out how to adjust these to the altitude, but I found that sticking pretty close to my grandma’s original recipe and adding just a bit more liquid worked perfectly. I love to make these, and they are always a crowd pleaser. Enjoy!
2 cups flour
1/2 cup white sugar
1/2 tsp. salt
12 tbsp. cold, cubed butter
1 1/2 cups white sugar
zest of two lemons
1/2 cup lemon juice
1 tbsp all purpose flour
1 tsp. baking powder
1/2 tps. salt
Preheat the oven to 350 degrees, and spray a baking pan with non-stick spray. Set aside.
In a medium bowl, combine the flour, sugar, and salt for the crust. Then, add the butter, and beat with a mixer until the ingredients begin to clump together. Gently press this mixture into the bottom of your pan, and put it in the oven for about 20 minutes.
While the crust is baking, combine the sugar, eggs, and zest. Beat the ingredients until they are fluffy. Then, add the lemon juice, flour, baking powder, and salt. Mix for about four or five minutes. You want the filling to be really smooth and creamy, so you really can’t over mix the batter.
Once your crust is done, prick holes about three inches apart all over the crust. Then, pour your filling over it. Bake the entire thing for about 25-30 minutes. Remove, and allow the bars to cool to room temperature, then place them in the refrigerator for two hours. Use a serrated knife to cut them into bars, and serve.
For a bit more sweetness, sprinkle powdered sugar over the top before serving. Enjoy!