Whenever I mention lemon bars, my husband tells me that he had the best lemon bar as a kid. My husband told me that before trying them, he always thought that lemon bars sounded like a weird combination of candy and pastry, and the thought of eating them sounded VERY unappealing. That was all until he just so happened to try a really good one, that happened to be left in the fridge after a party. He claims that no other lemon bar has ever been as good as that lemon bar. My husband said that the bar was cold, tart and refreshing, and has not had one as good since, so I decided to try to recreate this lemon bar.
I found a great recipe in my Taste of Home magazine. It seemed simple, and I had all of the ingredients here at home (score!). Plus, this hot Houston weather was calling for a cool, tart treat. Not only was this a super easy recipe that took no time at all to get together, but I also had the world’s cutest helper in the kitchen. Maxwell loved helping mama pour in the flour and sugar. It was so sweet to see him looking up over the mixer to see what was going on in that silver bowl. Now, this would have been a beautiful picture, did Mama take one? UGH! Nope! For sure next time I WILL be taking pictures of my little man helping me bake.
After they baked and sat for a minute, we were unable to resist these cute lemon bars, we had to try them right away before they were even cold, and they were delicious. We decided to try them cold too, and popped them into the freezer to chill. They were amazing! The lemon layer was so refreshing and silky, and the crust was slightly sweet. The crust made the perfect partner for the tart lemon layer. These are the perfect summer day treat!
*My husband LOVED the lemon bars. His only request was next time to double the lemon layer, because it tasted so darn good. :)
Bake-Sale Lemon Bars-Taste of Home (June/July2013)
¾ cup butter softened
2/3 cup confectioners; sugar
1 ½ cups plus 3 Tbps, all purpose flour-divided
3 eggs lightly beaten
1 ½ cups sugar
¼ cup lemon juice
Additional confectioners’ sugar
- Preheat the oven 350 degrees. In a large bowl, beat the butter and confectioners’ sugar until blended. Gradually beat 1 ½ cups of flour. Press onto the bottom of a greased 13×9-in. baking pan. Bake 18-20 minutes or until golden brown.
- Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.
- Bake 20-25 minutes longer or until topping is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners’ sugar. Cut into bars. Refrigerate leftovers. (If you have any left!)