Lemon Bars

I love lemons. Lemon Jolly Ranchers were my favorite candy until they rudely stopped making them. Oddly, I'm not really a fan of lemon bars. These are good, though. I'm told the lemon flavor is not overwhelming. The flavor and texture are just right. The top is a bit crispy, the middle is gooey, and the crust balances the flavor.

This is the recipe that my grandma made for many family dinners and events. I remember seeing them all the time on the dessert table, but I never tried them. Lemon and a pie crust don't seem like an amazing combination to me, but a lot of people love lemon bars. If you are one of those people, make this recipe. You won't regret it!

Lemon Bars (Printer-friendly PDF Version)
2 C flour
1/2 C powdered sugar
pinch of salt
1 C shortening
4 eggs
2 C sugar
4 T lemon juice
1 T flour
1 lemon rind grated (optional)
extra powdered sugar for sprinkling

Stir together the 2 C flour, powered sugar, and salt with a fork. Add the shortening. Cut the shortening into the flour with the fork until well blended and crumbly (similar to making pie crust). If you have a pastry blender, that can be used instead of a fork.

Pour the flour crumbs into a greased 9x13 pan. Press the flour crumbs down evenly. Bake at 350 for 20 minutes, or until just browned.

When the crust has about 5 minutes left to bake, beat the eggs until light and bubbly. Gradually beat in the sugar. Mix in the flour and lemon juice.

Remove the crust from the oven and pour the lemon mixture on top. Return to the oven for 25 minutes. The top will brown and it may even crack.

After baking, let the pan of lemon bars cool slightly. Sprinkle with powdered sugar.

When mostly cooled, cut into bars with a sharp knife and remove with a spatula. Let cool completely on a plate.