Whenever I think of lemon bars, I think of my mom. I don’t know why. It is a summery treat with that hint of sweetness and the kick of citrus. The shortbread crust is just the right combination.
This recipe comes from the Lion House Cookbook. The Lion House is a landmark in Salt Lake City built by Brigham Young for his family. Presently, it holds the Lion House Pantry, which offers a variety of wonderful foods if you are visiting Salt Lake City. Their menu changes daily and their pies and cheesecakes are to die for! I can never resist them.
Here is the recipe for the lemon bars:
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1 cup flour
- 2 eggs
- 1 cup sugar
- 2 Tbsp. flour
- 2 Tbsp. lemon juice
- rind from 1/2 lemon
- Mix butter, powdered sugar and flour and press into greased 8x8 pan.
- Bake at 325 degrees 15-20 minutes.
- While crust is baking, prepare next layer.
- Mix eggs, sugar, flour, and lemon juice, and rind.
- Mix well and pour over hot crust.
- Return to oven and bake for an additional 18-25 minutes at 325 degrees.
- Remove and sprinkle with sifted powdered sugar.
- Cut into small squares or cookies and serve!
- Try to eat just one!
Aren’t they beautiful?
I love lemon bars. And, when they make me think of mom, it makes them only better!
Don’t you just wanna bite?
I love you, mom!