My mom made amazing lemon bars. The tangy, melt-in-your-mouth kind, with a buttery shortbread crust.
She only made them at Christmas, and stored them in our downstairs freezer. If you wanted one, you had to go down and sort through her Christmas baking stash of chocolate peppermint brownies, thumbprint cookies and other treats, and wait for what seemed like an eternity - maybe 15 minutes - for it to thaw enough to eat.
Now, my sweet mother-in-law often makes lemon bars at Christmas - since she knows I associate these with my mom. While I have my mom's recipe, it usually only occurs to me to bake them in December.
But with warm weather finally springing up in New York - which also triggers a taste for all things lemon - I decided to whip up a batch today. I often take dessert to our Tuesday night gatherings with friends from church, and decided to switch things up from the usual chocolate chip cookies or cream cheese pound cake I usually take.
Also, with Mother's Day this Sunday, it seemed an appropriate time to make them, so here is the recipe.
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 4 large eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/4 cup flour
- 1/2 teaspoon baking powder
Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by lightly buttering bottom and sides or lining with parchment paper. Sift flour and powdered sugar together, and cut in butter (I use a pastry cutter) until mixture forms small crumbs. Press into pan, and bake for 25 minutes.
For filling, combine eggs, sugar and lemon juice; beat well. Sift flour and baking powder together, and stir into egg mixture. Pour over baked crust, and bake 25 to 30 minutes. Allow to cool for at least an hour. Sprinkle with powdered sugar before cutting and serving.
If you try it, please comment below and let me know what you think. Happy baking!