(This post was initially published here as part of the Whip It Up series.)
The last couple of weeks I have this indescribably craving for lemons and lemony things. I have made Lemon Madeleines again, and still had this insatiable desire for lemon. Growing up, my mom made these fantastic Lemon Bars with a dusting of powdered sugar on the top. I’ve had lemon bars before that have too much crust and not enough lemon. That is not the kind of lemony dessert I was craving, so I called my mom and got her recipe for perfect lemony goodness. I quickly whipped them up, impatiently waited for them to cool, and then myself and a certain Handsome boy of mine may or may not have eaten a half of the pan. Maybe. But wouldn’t you?
The recipe will be after the break; here’s the nitty gritties:
- Total Prep-Time: 1 hour 45 minutes. 15 mins prep, additional 25 mins bake, 1 hour cool. So, make these before dinner. Or, make them for dinner. Ya know, whatever.
- Was the recipe easy to follow: Super easy, one bowl to mix, one pan to bake. Easy-peasy.
- Are the ingredients easy to find: Yes, just make sure you use fresh lemons! No artificial juice, please.
- Do you need special equipment: No, but a cheese-grater (or lemon zester) and a lemon juicer help quite a bit.
- Does the end result taste delicious: If by “delicious” you mean “24 bars were devoured by 1.5 people in 3 hours…then Yes. They were DELICIOUS!
- Would I make it again: This is going to be added to my “Make Often” file, absolutely.
Preheat Oven to 350 degrees
Crust (mix together first and then bake while you mix the filling)
1 cup flour
1/2 cup butter, softened slightly
1/4 cup powdered sugar (confectioner’s sugar)
1/2 tsp salt
Mix with an electric mixer and spread/press into a greased 9×13 glass pan.
Bake for 15 minutes.
2 cups sugar
1/4 cup flour
1/2 tsp baking powder
zest from 1 lemon
1/4 cup lemon juice (about 1 lemon)
Mix flour and sugar together first, then add the rest and beat until combined & creamy, but not frothy. Pour over hot crust and bake 25 minutes.
Sift powdered sugar over the top while still hot, let cool about an hour before cutting into bars. Proceed to devour, without question or explanation.