Before I begin, a quick reminder: Today’s the last day to enter my May giveaway. Click on this link to enter.
I work with the young women ages 12-18 at church, and, tonight, we’re having a special get together requiring yummy, dessert “finger foods.” While I’m not sure if lemon bars qualify as “finger foods,” I don’t think anyone will complain. I found this recipe online several years ago and added one simple thing (lemon zest) to make them truly special. Here’s the recipe.
Adapted from a recipe by herefound
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) salted butter, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
Juice of 2 lemons (6 tablespoons, can use bottled lemon juice)
zest from lemons, optional
Preheat oven to 350 degrees Fahrenheit. Combine 2 cups flour, 1/2 cup sugar, and the butter. Mix until well combined. The mixture may be crumbly, but that’s okay. Press the crust into an ungreased 9×13 pan. Bake in preheated oven for 15-20 minutes, or until golden brown.
Whisk together 1 1/2 cup sugar and 1/4 cup flour. Add lemon juice, eggs, and lemon zest, then whisk to combine. Pour over hot crust and bake in preheated oven for an additional 20 minutes. Let cool completely in pan before cutting, as the filling will be quite soft when hot. Don’t worry! It will firm up nicely as it cools. Top with powdered sugar if desired. You may also substitute lime juice and zest.
Here’s my photo step-by-step.