Mammaws Lemon Bars
My Grandma made these lemon bars growing up for special occasions, and since she saved them for holidays or birthdays I always assumed they were complicated to make! Turns out she just prefers brownies but these are actually really easy to make. :) Since spring is finally in the air I decided to make them because they are the perfect warm weather treat. The lemon flavor is so fresh and after these bars are baked they are chilled to perfection. The flakey shortbread crust perfectly compliments the gooey lemony center. You will want to make them on repeat!
Lemon juice - I definitely recommend using fresh squeezed lemon juice for this recipe.
Bubbles when baking - These are due to the eggs, don’t mistake it for being undercooked and then bake it too long! The powdered sugar sprinkle on top will cover the bubbles
Chilling - While this recipe is really easy to make, you do have to have some patience. It requires one hour cooling at room temp after baked, and then at least two more hours being refrigerated.
Lemon Bars
Ingredients
- 1 1/4 cup all purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp. salt
- 1 stick unsalted butter, melted
- 1 tsp. vanilla extract
- 4 eggs, room temp
- 1.5 cups sugar
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp. lemon zest
- 1/2 cup all purpose flour
Instructions
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper.
- Start by making the shortbread dough. In a large bowl whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and stir with a spatula until blended (the mixture will be crumbly). Transfer the dough to the prepared baking dish and press into a flat, even layer. Bake for 18 minutes.
- While the dough is baking, prepare the filling. In a large bowl whisk together the eggs and sugar until blended. Add the lemon juice and lemon zest, whisk until combined. Finally, whisk in the flour until the mixture is smooth.
- Pour the filling over the warm crust. Return to the oven, bake 32 minutes, or until the filling is almost set. Do not overtake, the filling will be slightly jiggly in the center.
- Cool in the pan at room temp for one hour. Transfer to the refrigerator to chill for at least 2 more hours.
- When you are ready to serve, lightly dust the top with more powdered sugar. Use a wet sharp knife to cut the bars into squares. To prevent sticking, wipe the knife and get it wet again each time you cut.