Today’s share is from my best friend’s kitchen in Ohio, a cherished family recipe from her mom’s recipe box – Nancy’s Deluxe Lemon Bars.

 

Nancy’s Deluxe Lemon Bars

This classic recipe for lemon bars has just 7 ingredients and is SO EASY TO MAKE! A delicious buttery shortbread crust is topped with a fantastic lemony, sweet and tangy filling then dusted with powdered sugar after baking. This pretty dessert can be made year round – perfect for parties, holidays or just because. 

 

WHAT YOU NEED TO MAKE DELUXE LEMON BARS

Flour, butter, powdered sugar, white granulated sugar, eggs, fresh lemon juice and baking powder.

 

HOW TO MAKE DELUXE LEMON BARS

Preheat oven to 350 degrees F.

For the shortbread crust, in a large bowl add flour, powdered sugar and butter, using a fork for mixing- dough will be crumbly/coarse (see photo).

Press dough into an ungreased 9×13 glass baking pan. Bake on middle rack of oven for 20 minutes. Remove and cool.

While the crust is cooling, in a medium size bowl prepare the lemon filling. By hand, whisk together eggs, lemon juice, sugar, lour and baking powder – whisk until blended well.

Pour lemon filling over the baked shortbread crust, place in oven and bake for an additional 25 minutes. Remove, dust with powdered sugar while still hot.

Allow to cool then cut into even squares. Recipe makes up to 35 bars depending on desired size.

 

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Nancy’s Deluxe Lemon Bars

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Ingredients

For the shortbread crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup butter, at room temp

For the lemon filling:

• 4 eggs, beaten
• 1/3 cup fresh lemon juice (about 2 good size lemons)
• 1  1/2 cups white/granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

Dusting:

• additional powdered sugar for dusting top of bars (use desired amount)

Directions

Preheat oven to 350 degrees F.

For the shortbread crust, in a large bowl add flour, powdered sugar and butter, using a fork for mixing- dough will be crumbly/coarse (see photo).

Press dough into an ungreased 9×13 glass baking pan. Bake on middle rack of oven for 20 minutes. Remove and cool.

While the crust is cooling, in a medium size bowl prepare the lemon filling. By hand, whisk together eggs, lemon juice, white sugar, flour and baking powder – whisk until blended well. Pour lemon filling over the baked shortbread crust, place in oven on middle rack and bake for an additional 25 minutes.

Remove, dust with powdered sugar while still hot. Allow to cool then cut into even squares.

Recipe makes up to 35 bars depending on desired size.

Tips

• To press shortbread dough in pan, lightly flour hands.
• You can dust with more powdered sugar if areas “melt away” during storage for a pretty presentation when serving.

 

Thanks for stopping by!

Cheers!