This is one of my son’s favorites. This recipe is quick to prepare, and can be doubled. I usually have the 7 simple ingredients on hand. For the best taste, use fresh lemon juice.
Best served chilled, this makes a wonderful summer time dessert. Easy to make in small or double batches for potlucks, picnics and BBQs, or just to have around the house for a sweet treat.
Crust: 1/2 Cup Unsalted Butter, melted 1/2 Cup Granulated Sugar 1 Teaspoons Vanilla Extract 1/4 Teaspoon Salt 1 Cup + 1 Tablespoon All-Purpose Flour Lemon Filling: 1 Cup Granulated Sugar 4 Tablespoons All-Purpose Flour 3 Large Eggs, room temperature 1/2 Cup Lemon Juice, room temperature Optional Topping: 1/4 Cup Confectioner's Sugar
- Preheat oven to 325 degrees. Line the bottom and sides of an 8 x 8 glass baking dish with parchment paper. Leave enough paper to hang over the sides to make lifting the finished bars out of the pan. Set aside.
- Make the crust by mixing the melted butter, sugar, vanilla extract and salt together in a small bowl. Add the flour and stir to completely combine and form a thick dough. Press the dough evenly into the prepared pan.
- Bake the crust for 16-18 minutes until the edges are very lightly browned.
- Make the lemon filling by sifting the flour and sugar together into a medium bowl. Stir the flour and sugar until they are completely combined. This will allow the flour to fully incorporate into the remaining ingredients for the lemon filling. Add the eggs and lemon juice and whisk until completely combined.
- Pour the filling over the hot crust. Bake the bars for another 20-24 minutes until the center is set and no longer jiggles.
- Remove bars from oven and let cool in pan until room temperature.
- Using the parchment paper, lift the bars from the baking dish. Cut into squares.
- For optional topping, sift confectioner’s sugar over the bars.
- Cover and place bars in the refrigerator. Chill before serving about 2 hours. Bars will keep in the refrigerator for up to 1 week.
- Use a glass baking dish for best flavor. Metal dishes react with the acid in the lemon and leave a metalic taste.
- Doubling the recipe will require the use of a 9 X 13 pan. Bake crust for 18-20 minutes and the filling for 22-26 minutes.