Sunday, March 17, 2013

Lemon Bars

My mother makes the most wonderful lemon bars. This is her recipe. I love them. Sweet and tart with fresh lemon flavour, paired with buttery richness from the crust. They are classic.

Lemon Bars

2 cups all-purpose flour (I usually substitute 1 cup of whole wheat flour for 1 cup of white)
1/2 cup sifted icing sugar
1 cup cold butter, cut into 1 inch cubes

Combine flour and icing sugar in food processor. Add butter and pulse until mixture just starts to form crumbs that can be pressed together. Press into ungreased 9 x 13 inch baking pan. Bake at 350 degrees for 20-25 minutes, or until lightly browned.

While crust is baking, prepare the filling.

4 eggs
1/3 cup fresh lemon juice
2 cups white sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder

additional icing sugar for sifting over top

Place eggs. lemon juice and sugar in food processor bowl. Whirl until thick and smooth. Sift together flour and baking powder, add to mixture and pulse just until combined. Pour over hot, browned crust. Bake at 350 degrees for an additional 25 minutes. 

Sift additional icing sugar over top when baking is complete. Cool and cut into bars. Can be frozen.


Bernideen said...

I have made lemon bars often - they are wonderful and yours look great!

My Little Home and Garden said...

They look wonderful!

aspiritofsimplicity said...

mmmm they look so good. I love lemon bars.

Mary said...

I will definitely try your mother's recipe - I adore lemon bars, in fact anything lemon.

My mother always told me that she loved sucking raw lemons while pregnant with me - could that be why I have such a love of this lip puckering fruit?

Mary X

Judith @ Lavender Cottage said...

This recipe looks tasty and easy to make.

Cottage and Broome said...

Lemon bars are one of my hubby's favorites. Yours look so yummy! Have a great week, Laura

Jenny said...

My husband adores lemon bars...the more intense the better.

I found a recipe for a lemon angel pie which I made over Easter and I am craving it. There's no crust but you use merinque as the crust. It's really different and totally luscious!