These really are my mom’s lemon bars. I’m not sure exactly where the recipe came from, but I think I remember her saying she cut it out of a magazine years ago, like before I was born years ago.
Lemon bars are one of my favorite bar cookies. The zesty lemon, the buttery crust, the gooey center with the crunchy top covered in powdered sugar. I love them, and I’m wishing right now I hadn’t sent so many of them up to Ben’s office!
I didn’t grease my pan because I figured there is so much butter in there, they won’t stick. The crust didn’t, but some of the filling clung a bit to the sides of the pan. You could spray the pan with cooking spray or grease it, but it wasn’t a disaster without doing so. Do it if you’re worried about them sticking.
Mom’s Lemon Bars
- 2 sticks (1 cup) butter, slightly softened
- 1/2 cup powdered sugar
- 2 cups flour
- 1/4 teaspoon salt
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup flour
- zest of 1 lemon
- 5-6 teaspoons lemon juice, from about 1 large lemon
- Sift together flour, powdered sugar and salt in a large bowl. Cut in butter with a pastry blender until fine crumbs form and there are no huge chunks of butter. Pat the crust mixture into the bottom of a 9×13 pan. Bake at 350°F for 20 minutes.
- About 5 minutes before the crust is done baking, in the same bowl whisk all the filling ingredients together until combined and foamy.
- Pour filling mixture over warm crust, then continue to bake for 20-25 minutes.
- Dust with powdered sugar while bars are warm from the oven, then let cool completely before cutting.