These lemon bars are the last recipe in my Mother’s day Week of Recipes. I’ve been making the favorite desserts of all the mothers in my life this week. Be sure to check out Coconut Cake and Golden Vanilla Pound Cake (for my grandmothers) and Pumpkin Pie (for my mother in law).
Today’s recipe is in honor of my mom. She says that Lemon Meringue Pie is her favorite dessert, but since I’ve already posted that on the blog, she said lemon bars would be okay instead.
My mom is awesome. And just like these lemon bars, everything about her is sunny and bright! (#justcomparedmymomtolemonbars #thatjusthappened) Seriously, she’s truly the happiest, cheeriest, most vivacious person I know. I’m pretty sure she’ll read this and think I’m being too cheesy, but it’s all true. My mom instantly brightens a room, and she has a talent for making people smile. Beautiful, bright yellow lemons are probably the most perfect fruit to represent my mom.
Ina has never done me wrong with a recipe, and these Lemon Bars are no exception. 3 things I LOVE about this recipe:
The crust is incredibly buttery in the most delicious way, and it pairs perfectly with the lemon.
The gooey lemon filling is very creamy, almost custard-like, which I think is unusual in lemon bars.
And after trying these, I think a creamy-gooey lemon filling should be standard!
The top of they bars has a terrific, sugary crisp to it which rounds off a bite in just the right way.
So in a nutshell: buttery crust, creamy-gooey filling, and crispy sugar top. PERFECT!
For the crust:
2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
For the filling:
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting
Preheat oven to 350ºF.
Line a 9×13 pan with foil or parchment, and lightly spray with non-stick cooking spray.
Cream together the butter and sugar.
Mix in the flour and salt until dough forms.
Press the dough into the pan, building up 1/2 inch crust on all sides.
Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust.