Classic Lemon Bars: These sweet bars are filled with tangy lemon filling sitting on top of a shortbread crust! The perfect spring dessert.
This time in my life also involved knee highs, saddle shoes, and watching Robin Hood on repeat for days straight (and by repeat I mean once the VHS was over, I would have to rewind it first before starting it over again; kids have it so easy these days).
I was a very independent 6 year old.
Because my family didn’t have cake often, it was a big day in the household when it was someone’s birthday. Like all good younger siblings do, I
pestered politely asked both my brother and sister, whose birthdays were before mine, to pick a strawberry cake with strawberry frosting–with neapolitan ice cream on top, of course.
Needless to say, they ignored my obnoxious pleas and chose their own way.
In the long run, it’s a great thing neither of them listened to me. It was one of those building experiences, ya know? Real character building.
Because other desserts exist. Other really delicious, really fantastic desserts exist. #lifelessonsfromlittlemichelle
Which brings me to these fabulous, sweet-yet-slightly-tangy-just-as-lemon-should-be lemon bars.
These are a cinch to make and absolutely the embodiment of everything spring and summer in both color and taste.
- 1/2 cup butter, melted
- 1 cup plus 2 Tbsp all purpose flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 3 eggs
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 1/2 cup lemon juice, freshly squeezed
- 1/2 tsp baking powder
- 1/2 cup flour
- Powdered sugar
- Lemon slices
- Preheat oven to 350 degrees. Grease a 9x9 baking pan.
- Mix melted butter, flour, powdered sugar, and salt together. Once it comes together, press in an even layer into the bottom of the pan. Bake for 10 minutes. Set aside.
- In a medium bowl, mix eggs, sugar, lemon zest, lemon juice, baking powder, and flour together. Once combined, pour over curst and bake for 25 minutes, or until filling has set. Allow to cool.
- Sprinkle with powdered sugar and top each bar with a lemon slice if desired.
- Best when eaten at room temperature or when cold.
Check out my other citrus recipes: