Easy Homemade Lemon Bars
My best friend, Bree, is pregnant and expecting her first child this fall. I’ve enjoyed going through this experience with her, including random texts and Snapchats of hormonal cries, nesting episodes, and of course, food cravings- which is how the baby earned the nickname of “Scoops”. A few weeks ago, out of the blue, I get a message that simply said- lemon bars. I guess when food cravings hit, they hit hard. So what is a best friend to do, but find my recipe for these Easy Homemade Lemon Bars.
When Bree and I went to Pawhuska and stayed at The Pioneer Woman’s Boarding House, we spent plenty of time at Ree Drummond’s Mercantile. The mercantile not only has plenty of shopping and delicious food, it also has a sweet little bakery upstairs on the second floor.
We both salivated over the different delicious baked goods on the other side of the glass case.
Cookies, cinnamon rolls, sticky buns, and muffins.
While I held off on buying any tempting treats (I had my eyes on our reservation later that night at P-Town Pizza and Ree’s famous garlic knots I heard so much about), Bree had her heart set on, you guessed it, these lemon bars.
This perfect summer time dessert, couldn’t be any easier to make.
Simply form the shortbread crust by mixing together the flour, sugar, salt, and butter and pressing into the bottom of the pan.
While the crust bakes, mix up the filling by combining more sugar and flour, with the eggs, and lemon juice.
Pour filling over shortbread crust, bake until set and then let cool.
Top with loads of powdered sugar and enjoy the scrumptiousness!
Easy Homemade Lemon Bars
This recipe for Easy Homemade Lemon Bars is sure to be a hit at any summer party. The best bar for a potluck dessert.
Ingredients
Shortbread Crust
- 2 cups Flour
- 1/2 cup Sugar
- 1/4 tsp Salt
- 2 Sticks Butter, cold and cut into small cubes
Lemon Filling
- 1 1/2 cups Sugar
- 1/4 cup Flour
- 4 Eggs
- 1 cup Lemon Juice (about 4 whole Lemons)
- Powdered Sugar, for Top Coating
Instructions
Shortbread Crust
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In a large bowl, stir together the flour, sugar, and salt. Add in the butter cubes and use a pastry cutter to cut in the butter until the mixture resembles fine crumbs.
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Pour the crumbs into a greased 9×13 inch baking pan. Press into bottom until slightly firm.
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Bake at 350°F for about 20 minutes or until the edges are golden brown.
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Let the crust cool slightly, while you make filling.
Lemon Filling
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For the filling, stir together sugar and flour. Add in the eggs and whisk to combine. Add the lemon juice and whisk until combined.
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Pour filling over crust and bake until set, about 20 minutes.
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Let cool on the counter for 15-30 minutes, then cover with plastic wrap and chill in the refrigerator a minimum of 2 hours. (The bars will look strange at this point, don't worry… you cover up the weirdness with powdered sugar- wish that worked for everything).
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When ready to serve, sift powdered sugar over the top and then cut into squares (I usually get 12-15 out bars out of a pan).
Recipe Notes
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