I made lemon bars on Saturday for a small lunch at church on Sunday. I’ve made this recipe several times, and the bars always come out well. The recipe is from the July 2001 issue of Southern Living. Jeff and I enjoyed the leftovers with our (quite strong) Earl Grey tea this afternoon!

Lemon Bars

  • 2 and 1/4 cups all-purpose flour, divided
  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 2 cups sugar
  • 1/3 cup lemon juice
  • 1/2 teaspoon baking powder
  • Powdered sugar

Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13×9-inch pan. Bake at 350 F for 20-25 minutes or until lightly browned.

Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.

Bake at 350 F for 25 minutes or until set. Let cool completely on a wire rack. Cut into bars and sprinkle evenly with powdered sugar.

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