I think I have a thing for lemon bars. OK, I KNOW I have a thing for lemon bars. As soon as I've discovered THE BEST recipe around, another comes along, and I love it just as much!
If you think perhaps you do as well, try this recipe. You won't be disappointed!
Maybe it's the universal appeal of lemony lusciousness. Rarely, and I do mean rarely, does anyone turn away a lemon bar, when offered. Maybe it's the universal "season" of lemons - yes, I know they ripen in the summer in climes where they are grown, but generally you can find them in abundance on your grocers aisle 12 months out of the year.
An’ maybe it's just cuz lemon bars are sooo darn good!
This recipe comes from Cookin' It with Kix my a book club pick from waaaay back in 2016. Of course, I tried it. Of course I loved them! I found the filling to be a perrrrfect consistency, probably because of the 4 eggs. (Any excuse I have to use more eggs around here!)
Perfect for an Easter table or any early spring gathering!
Ingredients:
CRUST
2 cups all-purpose flour
1 cup powdered sugar
pinch of salt
1 cup (2 sticks) unsalted butter, room temp.
FILLING
4 eggs
2 cups white sugar
6 tablespoons all-purpose flour
6 tablespoons freshly squeezed lemon juice
powdered sugar
Directions:
Preheat oven to 350 degrees
Butter a 9x13 inch baking pan
To prepare crust: Combine flour, powdered sugar and salt in large bowl. Cut in butter to make a crumbly mixture. Press teh mix into the buttered pan. Bake for 20 minutes or until lightly browned. Do not over cook!
To prepare filling: Mix eggs, sugar, flour, and lemon joice. Pour over baked crust, bake for another 25 minutes. Sprinkle with powdered sugar when done. Cool.
Cut into squares and serve.