Lemon Bars Recipe

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Thanks, Mom. Not just for sharing your Lemon Bar recipe with the entire internets but for always being there for me. I know you’re not the kind of Mom that calls all the time and wants to know every detail of my life. Still, I know how much you love me. I also know we have similar priorities. Because when I left a message requesting your Lemon Bar recipe — you called me back right away. Of course you said the usual things like, “Sara, it’s off the back of a Land O’ Lakes butter box.” And of course, you’ve changed a million things in the recipe, making it your own. So thanks, Mom. On behalf of the entire internets, thanks for the Lemon Bars and Happy Mother’s Day.

Check it out! This recipe was featured in the LA Weekly.

Ingredients for Lemon Bar Crust:
1/2 cup salted butter
1/3 cup granulated sugar
1 tsp lemon zest
1 cup all purpose flour

Ingredients for Lemon Bar Filling:
3/4 cup granulated sugar
3 tbsp flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
2 tbsp lemon juice
1 tbsp lemon zest
2 large eggs

Notes: A 9×9 pan makes 18-24 bars, depending on the size you cut them. Consider using White Whole Wheat Flour instead of All-Purpose (you’ll never know!). Allow to completely cool for best flavor and ease of cutting.

Directions:

You know the drill. Preheat oven to 350(F). In a bowl combine flour, sugar and lemon zest. Cut in pieces of butter until mixture resembles coarse crumbs. Remove 1/2 cup of mixture and set aside.

Prepare the crust. Line a 9×9 pan with wax paper or non-stick foil. Press crust into pan evenly. Bake in a preheated 350(F) oven for 15 minutes, until edges are golden.

Prepare the filling. In a bowl combine sugar, flour, baking powder, and salt. In another bowl, combine eggs, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in the filling mixture. Whisk until combined and pour into (hot) crust.

Prepare the topping. Combine reserved 1/2 cup crust mixture with an additional 1-2 tablespoons flour. Sprinkle the mixture over the top of lemon filling and bake in a 350(F) oven for 15-18 minutes. Allow to cool in the pan until you are able to lift from pan by the wax paper or non-stick foil.

Cut into equal sized squares and allow to cool completely.

When cooled completely, dust with powdered sugar. Share and enjoy.

Speaking of thanks… Thanks, Wilton for sponsoring Fondant University at Camp Blogaway. The goodie bag full of tools prompted me to use the alphabet fondant cutters (I already have at home) for the MOM Lemon Bars (second photo). Armed with the perfect rolling pin and silicone mat, the letters were a piece of cake lemon bar. First rule of Fondant University? Do not fear the fondant.