Last spring, I made some lemon bars.
They were sour and gooey…and not good at all.
I wrote a little post about it here.
Afterwords I had a lovely reader send me a recipe for
“The best lemon bars ever….tried and tested….
they turn out perfectly every time!”
Well, lucky for you and I
the lovely reader was correct.
These lemon bars are wonderful. They are the perfect blend of tart and sweet and the texture is magnificent.
I hope you love them as much as we do!
Thanks for the recipe, lovely reader.
Time: 15 minutes hands on + 45 minutes baking
Yield: A 9×13 pan…cut them to your liking
Recipe from a lovely reader
1 C cold butter
2 C flour
1/2 C powdered sugar
2 C sugar
1/3 C fresh lemon juice
1/2 t baking powder
1/4 t salt
1/4 C flour
1. Chop your butter into small pieces.
2. Toss your flour and powdered sugar together in a medium sized mixing bowl.
3. Add your butter to the dry ingredients. Using a pastry blender….
combine the ingredients until the mixture resembles coarse crumbs.
4. Press the crumbly mixture into the bottom of a 9×13 pan that has been sprayed with cooking spray.
Like this! Put the pan in a 350 degree oven and bake for 20 minutes.
1. Crack the eggs and place them in your stand mixer, or in a medium sized mixing bowl.
2. Whip the eggs until they are nice and frothy, should only take about 20 seconds.
3. Juice your lemons and pour the juice into your mixer with the eggs. Mix until combined.
4. In a separate bowl combine the sugar, baking powder, salt and flour. Pour the dry ingredients into your mixer….
……and mix just until combined.
5. When your crust has cooked for the allotted 20 minutes, remove it from the oven and pour the filling over the top.
7. Return the pan to the oven and bake for an additional 25 minutes.
8. Take the pan out of the oven and sprinkle with powdered sugar.
9. Let it cool completely, then cut into bars and serve.