The Best Classic Lemon Bars

Lemon Bars are a classic cookie recipe, that was originally developed by Betty Crocker recipes in the 1960’s. The first time that I ate one, I was smitten. A buttery shortbread crust, with a gooey lemony filling, topped by a dusting of powdered sugar. So bright. Both sweet and tart. So addictive! When our lemon tree provides its annual bounty, these are first on my list.

Sometime, in the early ’90’s, I first discovered “Lemon Bars”. I don’t know what rock I’d been living under, to have missed this iconic cookie. All I know is that it was love at first bite, for my son.

Did you know that it is said that Betty Crocker’s R&D department developed this cookie in 1963? Since then, I’ve seen them at Starbucks and many bakeries. I just can’t resist them, either.

If you’ve never had a Lemon Bar, think of this cookie as a layer of shortbread (no eggs) with a gooey, yet creamy, filling of lemony sweetness, dusted with powdered sugar. For some reason, I have forgotten about making these, even though I see all kinds of versions of this classic cookie. So, why would I want to post mine? I’ll tell you why in a moment.

I am very thankful that my husband has taken an interest in growing fruit trees.  He has nurtured our Eureka lemon tree, and he is being repaid with plenty of lemons for me to use. 

With lemons coming into season, I’m starting to see (and “pin“) plenty of lemon recipes.  I realized that it has been many years since I’ve made lemon bars for my son, and husband.

The recipe I’ve been using makes a tender shortbread crust, because it uses powdered sugar, instead of granulated sugar. That makes for a really tender shortbread crust, and that’s why I like this recipe so much. My food processor makes this happen very quickly.

Do you see that metal “binder clip” that’s holding down my parchment paper sling? Thank you, Martha Stewart, for sharing that tip.  It works great! Par bake the crust for 15 minutes.

For the filling, sift sugar, flour, and baking powder into a bowl …

I’ve increased the lemon juice from 4 tablespoons to 1/4 cup. I’m not shy about using the zest of two lemons, either.

Whisk in eggs, and pour the filling on top of the partially baked crust. Bake for another 25 minutes.

A parchment paper sling makes removing the baked cookie easierto do. Cool them for about 30 minutes, then cut into individual bars. For the final finish, dust with powdered sugar.

TASTING NOTES: “Booyah“!  I’ve never tasted a lemon bar cookie I didn’t like.  I mean, what’s not to love?  They taste of buttery, flaky deliciousness.  I absolutely adore the taste of lemon– admittedly, more than I do chocolate. I’m not ashamed.  Even though I’ve increased the amount of lemon juice that I use, these aren’t so tart, that your eyes squint.  They’re just good. Strike that. They’re amazing, in the words of my son. Even though my little boy has grown to be 6’4 tall, his smile still makes my heart melt. That smile, and his praises, makes the time I took to bake these worthwhile.

Personally, I love these with a cup of hot tea.  The best.  Seriously.

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The Best Classic Lemon Bars

This is a classic cookie bar, that was originally developed by Betty Crocker recipes in the 1960's. The first time that I ate one, I was smitten. A buttery shortbread crust, with a gooey lemony filling, topped by a dusting of powdered sugar. So bright. Both sweet and tart. So addictive! When our lemon tree provides its annual bounty, these are first on my list.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Servings: 24

Author: Debby – www.AFeastfortheEyes.net

Ingredients

CRUST:

• 1/2 cup butter softened
• 1 cup flour
• 1/4 cup powdered sugar

FILLING:

• Zest of 1 lemon
• 1/4 cup fresh lemon juice about 2 lemons
• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 2 eggs beaten

FILLING:

Instructions

• Prepare your baking pan with non-stick spray. I like to make a parchment paper “sling”, which I clamp down with small metal binder clips (great tip).

Crust:

• Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.)
• Bake at 350°F for 15 minutes.

Filling:

• Sift the sugar, flour and baking powder.
• Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust.
• Place in a 350°F oven and bake for 25 minutes.

  Once completely cool, dust with powdered sugar.

Notes

Note: I like to double the ingredients, and bake this in a 9×13 baking pan; otherwise use an 8″ square baking pan.

Recipe source: Sunkist

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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