I am so excited for spring and what better way to ring in the new season than with some yummy fresh lemon bars. This lemon bar recipe was my grandmothers and when I first got married, oh, 9 years ago…. my mom had me copy down some of her recipes, (so that I would actually cook for my new husband) and I have made this recipe too many times to count.
My husband got fed up with me misplacing this recipe card, and getting all up in a tizzy cuz I couldn’t find it, so he outlined the card with yellow highlighter. I am happy to report I have not misplaced it once since he did that.
This recipe fits best in a 8×8 pan but since that is not enough lemon bars for me, I always double it so that it will fit a 9X13 nicely. I typed the recipe at the end so that you don’t have to try to decipher my chicken scratch.
First mix 1 C flour, 1/2 C butter 1/4 C powdered sugar. It is best to use softened butter but sometimes I get rushed or forget to pull some out before hand. If you decide to use cold butter make sure you turn your mixer on low until it is mixed so that the mixer can break up the butter easily without making a big mess.
Also when I use cold butter I usually cut it into smaller pieces first before adding it to my bowl. After about 5-8 minutes your batter will look like this.
While the crust is in the oven prepare your lemon mixture. The recipe calls for 2 Tbsp of lemon juice. I usually add just a little bit more. There are fancier tools out there for grating rinds but my cheese grater has a side that works ok for me.
In a clean bowl add the lemon juice, lemon rind, 1 C white sugar, 2 Tbsp flour, 1/2 tsp baking powder and 2 eggs. Stir until mixed.
batter will come together. Press into an 8×8 pan and bake @350 for 15-20 until the edges are golden brown. You can double to recipe to fit a 9×13.
Once the crust is finished baking pour the lemon mixture over the top and bake for an additional 25-35 minutes or until the edges are quite brown. Once out of the oven sprinkle with powdered sugar.