If Life Gives You Lemons, Make Lemon Bars

Join me in my new passion: baking!

Lemon Bars
Confession: mine were eaten before I could get a pic!

If you love lemon bars – or even if you don’t – make these, because you won’t be able to get enough. They are absolutely


These Lemon Bars are based off Paula Dean’s recipe, so you know it just HAS to be good.  And yes, I punched them up a bit to give them that extra kick. (That means making them even more fattening)

These are just delicious and super easy to make. Really, pretty fool proof.   They are extra thick, with extra crust, and extra deeeeeelish!


Shortbread Crust:

-2 cups all purpose flour

-1 cup confectioner’s sugar, plus more for dusting

-Pinch salt

– 2 sticks butter, at room temperature, plus more for greasing

Filling: (note, this is a double filling so it will be thick)

–       8 eggs

–       4 cups granulated sugar

–       12 tablespoons all-purpose flour

–       12 tablespoons fresh lemon juice

Icing: (you make this one to taste)

–       lemon juice

–       confectioners’ sugar


Preheat oven to 350 degrees F. Lightly grease 9 by 13 by 2 inch pan.  (I used cooking spray as well as butter with a flour/powdered sugar mixture)

Make the crust by combining the flour, confectioners’ sugar, and salt in large bowl.  Cut in the butter to make a crumbly mixture.  Press the mixture into the Prepared pan.  You may need to dip your fingers into a little flour or confectioners’ sugar to keep the dough from sticking to your fingers. (This makes enough dough to go up the edges of the pan.  Trust me, do it. It may not be traditional for lemon bars, but it is just wonderful, just press along and up the edges of the pan).  Take any extra dough and roll and press into small circles to make “cookies”.  Place on cookie sheet in oven. Bake for 20 minutes. The dough will be lightly golden and puffy.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice.  Pour this over the baked crust and bake for 35 – 40 minutes at 320 degrees F. (Note the lowering of the temperature to compensate for the thick filling.)  The crust should become a dark golden brown and not burn.  As for the filling, it should be dense and not “jiggly” all the way through.  Add more time if necessary.

Next, crumble “cookies” into a bowl.  Set aside, and leave lemon bars in pan to cool.  To make the icing, mix confectioners’ sugar with lemon juice until you reach a sweetness/tart lemon mix that you like.

Drizzle icing onto lemon bars (I like to do stripes back and forth). Then sprinkle shortbread “cookie” crumbs on top of lemon bars followed by powdered sugar (while still warm).  Repeat icing again as finishing touch.

Now, cut yourself a piece or for the ultimate treat, pop the whole pan in the freezer and enjoy in a bit.

There ya go! Yummmmm….next, Carrot Cake! : )


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