Old Fashion Lemon Bars

July 11, 2018Danita
Blog post

Lemon Bars are a classic Southern dessert.  They’re simple and delicious, appropriate for all seasons and occasions but especially refreshing in the summer heat.   You’ll find them at almost every church pot luck below the Mason-Dixon.  This particular recipe came from one of my Paula Deen cookbooks but honestly, pretty much every lemon bar recipe is the same.  I’ve eaten lemon bars on more occasions than I can count but there’s one that I always think of now when I have them. 

It was only a few days after my oldest daughter was born and all our family had gone home.  Ladies from our church volunteered to bring us a couple of meals and when the first meal arrived there were Lemon Bars for dessert!  I have no idea what else she brought, although I’m sure we enjoyed it, but those Lemon Bars!  I don’t know why they were so delicious.  Maybe I hadn’t had them in a while, but whatever the reason I still remember 20+ years later those Lemon Bars.

So, if you decided to take a meal to a new mom….. include Lemon Bars!  

Here’s the Recipe:

Crust:

2 cups all-purpose flour

1 cup powdered sugar

pinch of salt

1 cup (2 sticks) butter- at room temperature

Filling:

4 eggs

2 cups granulated sugar

6 Tbsp all-purpose flour

6-8 Tbsp fresh lemon juice ( I used closer to 8)

Extra powdered sugar for sprinkling

Start by squeezing the lemons.  Depending on the size it should take about 4 lemons for the juice needed. 

Lemon Bars

Preheat oven to 350 degrees

Spray 9×13 pan with non-stick cooking spray

Combine flour, powders sugar and salt in large bowl

Using a fork or pastry cutter, add butter.  Continue to combine until butter is pea-sized.  If it’s a little larger, don’t worry.  

Press the mixture into bottom of prepared pan.  Dipping your fingers in a little powdered sugar or flour will help keep the dough from sticking to your fingers

Bake at 350 for 20 minutes

Lemon Bars

While crust is baking, whisk together eggs, granulated sugar and lemon juice.

Pour over baked crust and return to oven for 25 minutes

Lemon Bars

Be careful not to get the edges too brown…. like mine.  If you do, just trim them off when you cut them.  They are still delicious, so don’t throw them away!

Allow to cool before cutting

 

Sprinkle with more powdered sugar before serving

 

Print Recipe

Classic Lemon Bars

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Serves: 8

Lemon Bars are a classic Southern dessert.  They're simple and delicious, appropriate for all seasons and occasions but especially refreshing in the summer heat.   You'll find them at almost every church pot luck below the Mason-Dixon. 

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • pinch salt
  • 1 cup butter, room temperature

Filling

  • 4 eggs
  • 2 cups granulated sugar
  • 6 Tbsp all-purpose flour
  • 6 -8 Tbsp fresh lemon juice

Method

Crust

  • Preheat oven to 350 degrees

  •  

    Preheat oven to 350 degrees

    Spray 9×13 pan with non-stick cooking spray

    Squeeze lemons for juice 

     

    Combine flour, powders sugar and salt in large bowl

    Using a fork or pastry cutter, add butter.  Continue to combine until butter is pea-sized.  If it’s a little larger, don’t worry.  

    Press the mixture into bottom of prepared pan.  Dipping your fingers in a little powdered sugar or flour will help keep the dough from sticking to your fingers

    Bake at 350 for 20 minutes

     

Filling

  •  

    While crust is baking, whisk together eggs, granulated sugar and lemon juice.

    Pour over baked crust and return to oven for 25 minutes

    Allow to cool before cutting

     

     

Nutrition

2 Comments

  • Robert Mastin

    July 12, 2018 at 9:17 AM

    I love these!!! I will say, the best way to enjoy this is by making this the base of what I call the 5x lemon cake. From bottom to top it is lemon bars, lemon cheesecake, lemon jello cake, lemon whip icing, and lemon zest on top.

    1. Danita

      July 15, 2018 at 6:47 PM

      Only you, Robert, would combine so many desserts into one just because they’re lemon.

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