As I’m writing this, I have a lemon bar waiting for me in the fridge and I can’t wait until it cools and I can eat it after lunch.

I found this recipe from a blog and as soon as I saw the picture of it I wanted to try it. I was happily surprised to see that the recipe is not complicated at all! Which made it all the more fun to bake.

Start by mixing together the flour, powdered sugar, butter, and salt in a medium bowl…

…just until a dough forms

Spread it in a 13×9 in. pan pressing it down with a spatula

Poke a few holes with a fork to release steam while par-baking the crust. Bake the crust for 15 min. at 350 degrees.

It will barely golden. When you take it out, press the crust down with a spatula to release any steam bubbles that have formed, and to make a more compact crust.

While the crust is baking, make the filling. Mix the eggs, sugar, flour and lemon juice together.

Pour the filling over the hot crust when it comes out of the oven.

Return to the oven to cook for another 15 min. The lemon should just be set, and the top should have a tiny  bit of golden color to it. Let the lemon bar cool completely before sprinkling them with powdered sugar, and cutting them into bars.

Enjoy!

You can also do what we did and…

…add some fresh (crushed) raspberries and whip cream over your lemon bar. This was my dad’s idea. You should try it. It’s delicious this way!

Now for the recipe.

Lemon Bar

Ingredients:

FOR THE CRUST:

2 cups Flour

1 cup Powdered Sugar

1 cup Cold Butter

1/2 tsp. Salt

FOR THE FILLING

4 Eggs

2 cups White Sugar

1/3 cups Flour

1/2 cup Fresh Lemon Juice

Powdered Sugar to sift over the finished bars

DIRECTIONS:

Preheat the oven to 350 degrees. Prepare a greased 13×9 in. pan

In a bowl combine the flour, powdered sugar, butter, and salt. You want the dough to barely come together. But make sure it’s sturdy. Pour the crust into the pan and press the dough into a really firm crust with a spatula. Poke a few holes with a fork to release steam while par-baking the crust. Bake the crust for 15 min. It will barely golden. When you take it out, press the crust down with a spatula to release any steam bubbles that have formed, and to make a more compact crust.

While the crust is baking, make the filling. In a bowl whisk the eggs until fluffy. Add the sugar, whisking constantly so that the yolks are not “cooked” by the sugar. When the eggs and sugar are well combined, add the flour to the filling and mix well. Finally, add the lemon juice and whisk to combine. Pour the filling over the hot crust when it comes out of the oven. Return to the oven to cook for another 15 min. The lemon should just be set, and the top should have a tiny bit of golden color to it. Le the lemon bars cool completely before sprinkling with powdered sugar and and cutting into bars. Enjoy!

Jessica