You will LOVE these classic Lemon Bars! Sweet and tangy lemon filling on a buttery crust, they are a perfect treat to serve for dessert, or any special occasion!
When life hands you lemons, or in this case, when a sweet friend MAILS you lemons… make LEMON BARS for dessert! They are a sweet, tart, and amazingly awesome dessert treat! We absolutely LOVED ’em!
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A Gift Of LEMONS!
A couple of months ago I mailed my life-long friend, Lenita, a box containing several jars of my homemade jams and jellies, as a gift. I had no idea that she would surprise me with a box of 6 of her prized Meyer lemons, picked from her very own tree in Southern California! She mailed this box to me so it arrived just before Christmas.
They were the most gorgeous lemons I have ever seen! Our son thought they were plastic, because they were so absolutely perfect! This was for sure a Christmas MIRACLE! She also sent me the cool Homemade Jam Christmas ornament seen in the photo below. I hung THAT on our tree and did not cook it in this recipe- (heh heh). Here’s my gift box… SEE-aren’t those lemons gorgeous?
I Used The Lemons To Make LEMON BARS!
I was giddy with excitement (who DOESN’T like to receive wonderful surprises in the mail?)! My next task was to come up with different ways to use these beauties, so they would not go to waste.
This recipe for lemon bars is one of the ways I used a portion of those lemons. This particular recipe uses the entire lemon, except for the seeds (duh!). They were fantastic! Here’s some pics from making this scrumptious dessert:
Making The Bottom Crust For The Lemon Bars
The ingredients for the bottom crust are placed in a food processor, and are ready to mix up for the lemon bars.
Line an 8×8 pan with aluminum foil, leaving some to overhang on all 4 sides. You will easily be able to lift the entire pan of finished lemon bars out of the pan before serving.
Place the dough for the lemon bar base into the aluminum foil wrapped 8×8 pan.
Spread the dough out with your fingers until dough has been compacted together to form a solid crust. Into the oven it goes!
Making The Filling for The Lemon Bars
Now it’s time to make the lemon filling for the lemon bars. The food processor does a great job of pulverizing the entire lemon (minus the seeds!). YES… you heard that right, friends! The WHOLE lemon (including the peel) is used, for maximum flavor!
Add the lemon juice, eggs, etc. to the lemon and sugar mixture in the processor. Process the ingredients until smooth.
Lower the oven temperature is after baking the crust. Pour the lemon filling onto the top of the pre-baked crust. These lemon bars are now ready to finish baking!
Refrigerate Lemon Bars Before Serving
Once the lemon bars have baked, refrigerate them for several hours, in order to firm them up. The whole batch will lift easily out of the pan easily thanks to the aluminum foil. To slice, just peel the foil back and slice the lemon bars into 16 portions.
Serve The Lemon Bars
Lightly sift some powdered sugar over the top of the bars, just before serving.
And just like that, these gorgeous lemon bars are ready to eat! Make sure they are kept refrigerated in a covered container, if you don’t eat them all in one sitting!
C’mon… you KNOW you want one, right? Go ahead… reach out and grab yourself one really delicious lemon bar. I don’t mind sharing! ENJOY!
Hope you will try these fabulous treats! You also might want to try a few other bar cookie recipes, like Sprinkle Bars, Blackberry Pie Bars, Strawberry-Rhubarb Dream Bars, or Chocolate Pecan Pie Bars! All are delicious, and will pretty much satisfy your sweet tooth craving!
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Recipe Source: http://www.fridaycakenight.com/2014/12/whole-meyer-lemon-bars/
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter , melted
- 1 teaspoon vanilla extract
- 1 Meyer lemon (seeds removed) A regular lemon may be substituted.
- 1 cup granulated sugar
- 3 Tablespoons lemon juice (fresh or bottled- I used fresh)
- 3 large eggs
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons butter , melted (then cooled to room temp.)
- Preheat your oven to 350 degrees. Cover an 8x8 baking pan with aluminum foil, leaving extra hanging over the edges on each side (this foil and foil overhang will help you to easily remove the entire pan of lemon bars at one time, after baking)
- Place the crust ingredients into a food processor or the base of a stand mixer. Process the ingredients until well combined and crumbly dough is formed. Put the dough into the foil-lined baking pan and press down on crust until dough is compacted into a solid crust.
- Bake the crust at 350 degrees for 20 minutes. Remove to a wire rack.
- While the crust is baking, make the lemon filling. Place the seeded lemon (yep... the WHOLE thing!) and sugar into a food processor. Process the lemon and sugar on high speed until the lemon is completely "pulverized". Check the mixture for any remaining seeds that might have secretly snuck into the food processor. Remove them, if you find any. They are sneaky!
- Add the lemon juice, eggs, cornstarch, and the melted butter to the lemon/sugar mixture. Pulse until mixture is smooth.
Once crust is done baking and is removed from oven, LOWER THE OVEN TEMP. to 300 degrees. Pour the lemon filling over the baked crust; continue baking for 25-30 minutes, or until center is set, and is no longer "jiggly" (mine took 28 minutes).
Remove pan to wire rack. Let cool to room temp, then place entire pan into refrigerator. Let bars refrigerate for 3-4 hours (the longer the better!) before you serve them. After the bars have chilled, lift the entire batch out of the pan at one time, by lifting them out via the aluminum foil that is hanging over the edges.
Cut the bars into sixteen 2" squares, then sift powdered sugar over the tops. Serve and enjoy. Keep remaining bars stored in refrigerator.
Here’s one more to pin on your Pinterest boards!