One of my favorite flavors is citrus because it’s tangy and refreshing. Lemon bars rank high on the list of desserts I love. These simple squares have a tart filling and give way to a shortbread like crust. The sprinkle of powdered sugar gives it a touch of sweetness. It’s truly a winning combination.
This recipe comes from a cookbook my mother in law gifted me at my bridal shower, many years ago. I believe it’s found in many home kitchens; The Better Homes and Gardens Cookbook. It contains Recipes you can trust to provide delicious results.
- 2 cups all purpose flour
- 1/2 cup powdered sugar, sifted
- 2 tbsp cornstarch
- 1/4 tsp salt
- 3/4 cup butter, cut into cubes
- 4 slightly beaten eggs
- 1 1/2 cups granulated sugar
- 3 tbsp all purpose flour
- 1 tsp grated lemon peel
- 3/4 cups lemon-lime juice (I ran out of lemons and that’s why I combined citrus fruits. It took 4 lemons and two limes to make 3/4 cup.)
- 1/4 cup milk
- Powdered sugar for garnish
- Line a 13x9x2 inch baking pan with foil or parchment paper and grease with nonstick spray. This makes it easy to lift the bars out of the pan.
- Preheat oven to 350 degrees. In a large bowl combine 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Press mixture into bottom of pan and bake for 18-20 minutes or until edges are golden.
- Meanwhile, for the filling, in a medium bowl stir together the eggs, granulated sugar, the 3 tbsp flour, lemon zest, lemon juice and milk. Pour filling over hot crust.
- Bake for 20 minutes more or until center is set. Cool on a wire rack. Sift powdered sugar overtop. Cut into bars. Cover and store in fridge.
Thanks for reading! xo