Lemon Bars

As I was reminiscing of sitting on the porch with my Grandmother drinking iced tea on a warm day, I was reminded of this dessert. Made with a buttery shortbread bottom and a sweet lemon custard top, this southern baking classic can be made with only 5 ingredients and whip up quickly just in time to head over to your neighbor’s last minute dinner party or summer picnic. It’s so easy to throw together a batch of these delicious and tangy treats; it will be one of your favorites just like it is mine.

FOR THE PASTRY BASE

  • 1 cup cold butter, cut in small pieces 
  • 1/2 cup sugar 
  • 2 cups flour 

FOR THE LEMON LAYER

  • 1 1/2 cups sugar 
  • 1/4 cup flour 
  • 4 eggs 
  • zest of two lemons, very finely chopped 
  • juice of 2 lemons, about 2/3 to 3/4 cup juice 

Instructions

TO MAKE THE PASTRY BASE

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
  3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.

FOR THE LEMON TOPPING

  1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with confectioners sugar when cool.

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