Today I’m sharing my recipe for lemon bars. Or are they lemon squares? Whatever they’re called, they are lemonicious!
I have no clue where I found this recipe. It was in my recipe box without any attribution. When that happens, it normally means I merged a few recipes together. If I have, in fact, stolen this recipe from someone, well, my sincerest apologies! Just let me know and I’ll throw your name on there lickity split!
I made lemon bars for St. Patrick’s Day with lemon juice from the little squeezie lemon juice thingy in my fridge. No fresh lemons that day – so no fresh lemon juice or zest. When I made them again for this post, I used Meyer lemons and zest. I’ve gotta be honest…the St. Patrick’s Day version was better! The lemon taste was stronger and more tart, which added depth of flavor. Meyer lemons are great because they seem to sweeten up nicely, but for lemon bars I think they ended up being a little too sweet and mild/flat tasting. Take your pick…I’m sure it’s a matter of personal preference!
Why is my recipe so good? I don’t know, it just is. The shortbread and lemon layers meld together nicely and the texture is just right. This is a non-chocolate dessert I can get behind!
- 2 cups flour
- 1 cup butter
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 teaspoons grated lemon rind (if you don’t have fresh lemons, you can leave this out)
- ¼ cup lemon juice
- 2 cups sugar
- 6 tablespoon flour
- 1 teaspoon baking powder
- 4 eggs
- Preheat to 350 degrees F.
- Mix crust together and press into bottom of 9X13 pan. Bake for 10 mins. Mix top ingredients and pour over baked crust. Bake for 25 mins more. Remove from oven and sprinkle with powdered sugar. Let set and cut into squares. Makes about a million squares.