A few weeks ago, we were on the baking aisle. { Surprise, surprise. I practically live there. } I returned to the cart with a bag of flour, and Spencer was standing there with his arms outstretched holding a box. He asked, "Maybe one day will you make these for me?" Bless his sweet heart, the man wants lemon bars. And the reality is, control-freak-me usually makes what I want.
So if the man wants lemon bars, lemon bars he will get. And not from a box.
I've no idea where I got this recipe. It's been on a piece of paper in my blue pantry folder for years. Crust like a shortbread cookie paired with a delightfully tangy topping. When I made them, Spencer wouldn't let me take them to work. That's the sign of a sure-fire winner in this house!
Spencer's Lemon Bars
makes 18 bars
Ingredients
- Crust
- 1 cup { 2 sticks } cold butter
- 1 3/4 cup flour
- 2/3 cup confectioner's sugar
- Topping
- 1 1/2 cup plain white granulated sugar
- 1/4 cup flour
- 1 teaspoon baking powder
- 4 eggs, slightly beaten
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
Equipment
- Whisk
- Pastry blender
- Medium and large mixing bowls
- 9"x13" baking pan
Instructions
- Preheat oven to 350*.
- Begin preparing crust. Whisk flour and confectioner's sugar together in a medium bowl.
- Cut in butter { using a pastry blender or knife and fork } until coarse and crumbly.
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| { Cutting the butter into tablespoons will help it blend more easily. } |
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| { It will still be very dry, so don't worry! } |
- Pour mixture into a 9" x 13" pan.
- Press mixture evenly into bottom of pan.
- Bake for 20 minutes or until golden brown.
- While crust is baking, prepare topping. Start by mixing sugar, flour and baking powder in a large bowl. Then add slightly beaten eggs, lemon juice and lemon zest.
- Mix well and pour over warm baked crust.
- Bake for 20-25 minutes.
- When cool, cut into bars and dust with confectioner's sugar.
- Keep refrigerated. Serve cool and enjoy!
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