Old Fashioned Because They’re Not From a Box
These simple lemons bars are about as easy to make as any box mix, you simply combine, bake, mix, pour and bake again. The hardest step is cooling them enough to eat, but why wait, try one warm, I did.
I don’t think I ever tasted a lemon bar as a kid, I don’t know why either, but I was weirdly particular as a child and always deferred ‘out of the norm’ foods to be tried at a later date. It took me 10 years to like chocolate (complete freak I know), hamburgers were a no, and split pea soup just never had it’s day when I was little. Oh, those days are gone now don’t you worry, I happily enjoy all of those ‘weird’ foods maybe even a little too much.
I Love Lemon Bars Now
But why I never tried lemon bars as I got older I do not know, maybe because they weren’t chocolate? And if it’s not chocolate it’s not worth trying? I finally ate one in my mid-thirties and immediately thought ‘what is my problem?’ and that was followed by ‘how can I get more of these?’ Yet the idea to actually make them from scratch took 8 more years. Quick on the uptake, I am not.
But now that I know what a cinch lemon bars are to whip up and how well the people eating them responded to them I will be repeating them often. I love chocolate, but just as I love the hot days of summer a cool rainy day feels so good, well that’s kind of like what a lemon bar feels like, fresh and cool.
Lemon Bar boats for my kids who spent the entire time I was taking pictures pressed up against the window waiting for me to get done so they could swoop in and clean up. But by the time I was done they had wandered off to play so I had a moment of fun making them little boats.
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup butter, cut in pieces
- 2 eggs
- 1 cup sugar
- zest of one lemon
- 2 1/2 TBSP lemon juice
- 2 1/2 TBSP flour
- 1/2 tsp baking powder
- preheat oven to 350˚
- combine base layer ingredients in the bowl of a food processor, pulse to combine, press in the bottom of an 8X8 baking pan
- bake for 20 minutes in a preheated oven
- while the base layer bakes mix the eggs and sugar until thick, then stir in the lemon juice and zest
- stir the flour and baking powder together in a mixing bowl then whisk in eggs
- pour over the hot base layer when it comes out of the oven bake again for 20-30 minutes or until the filling is set
- let cool and sprinkle with extra powdered sugar if desired