I just want to sit around and make citrus-filled baked goods lately. I don’t know what it is. Citrus is usually seasonal in the winter time, but I associate it most with the summer. That’s when cool glasses of lemonade are sipped on hot sunny days, when wheat beers are enjoyed with bright orange slices perched on top. It really is the most citrusy time of year if you ask me.
This is a recipe straight from my mom, as many are. She used to make these most often for company or as a hostess gift. On a rare occasion she actually made them for us. This has remained one of her tried and true recipes over the years and I can’t even count how many times she’s had to give the recipe out to a friend.
The crust is thin and flaky. It’s baked first before the lemon layer is poured on. The bars are sweet with a hit of tart and remain gooey after cooling. The powdered sugar on top isn’t necessary but it is delicious and adds to their visual appeal. They’re so delicious and easy to make, you have to try them!
mom’s lemon bars
makes 16 bars
1/4 cup powdered sugar, plus extra for topping
1 stick butter, softened
1 cup all-purpose flour plus 3 tablespoons
1 cup sugar
1 tablespoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon baking powder
A dash of salt
Preheat your oven to 350 degrees. Mix together the powdered sugar, butter and 1 cup of flour until it forms a smooth dough. Pat the dough into an 8 inch square baking dish and bake for 20 minutes. Mix together the remaining ingredients and pour them over the baked crust. Bake for 20 minutes more. Once the bars have cooled, dust them with powdered sugar, cut, and serve.