I have the BEST sister in the whole world. She made her Perfect Lemon Bars, just for me!
Yes, she knew that last week was a tough one for me. With hitting the deer in our brand new semi and missing being home to cook for my blog and missing going to see the grandkids was just too much. So she called me and asked if she could help me by making her delicious and Perfect Lemon Bars for my blog. Is that so sweet or what?
She did such a great job taking the photos, making them so pretty and sending them to me. Thank you so much Diane and Kaylee, her daughter too. She helped a lot with the photo’s. Diane has always been the kind of sister anyone would want. She’s actually my husband’s sister but I claim her for my own. She always been there for me from day one, 38 years ago. Diane, you’re the BEST!
Back to these Lemon Bars, they’re moist, sweet, lemony, and scrumptious. Great for a summer picnic or a family reunion.
A few tips to making these Lemon Bars perfect is use room temperature lemons and roll the a few times with the palm of your hand or put them in the microwave for about 20 seconds to get the most juice from them. Garnish with sliced lemon and or sprigs of mint.
- For the Crust:
- 1¾ cup flour
- ⅔ cup powdered sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 12 tablespoons butter (cut into Tbs. and keep cold)
- For the Filling:
- 4 eggs
- 1⅓ cups sugar
- 3 tablespoons flour
- 2 teaspoons of lemon zest (from 2 large lemons)
- ⅔ cup freshly squeezed lemon juice
- ⅓ cup milk
- ⅛ teaspoon salt
- 5 drops Lemon Essential Oils (oppional)
- Place an oven rack in the middle postion and preheat the oven to 350*
- Line a 9x13 baking pan with foil or parchment paper and lightly grease the foil/parchment.
- Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand).
- Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the mixture into the prepared pan and press forming an even layer on the bottom and about ½ inch up the sides of the pan.
- Refrigerate for 15-20 minutes.
- Bake until golden brown, about 20 minutes.
- For the filling, whisk together the eggs, sugar, and flour in a medium bowl.
- Then stir in the lemon zest, juce, milk and mix well.
- Pour the filling on the warm crust (it's important that the crust is still warm).
- Reduce the oven temperature to 325*.
- Bake for about 18-20 minutes until the filling feels slightly firm to the touch.
- Cool the bars to room temperature, sprinkle with additional powdered sugar.
- Cut into bars and enjoy!
I always enjoy hearing from you and how you like my recipes. You’ll want to keep this recipe for Perfect Lemon Bars close and pin it, share it, and make it often. Trust me!
You can also keep in touch with me at any of the following social media sites.
Enjoy the Memories,