Updated March 5, 2019
One of my BFFs, Anne, offered to write me a guest post while things slow down on the blog here for a little bit. Let me just say, I am so impressed with her food blogging skills! Not to mention, who doesn’t love lemon bars? I hope you all enjoy! I know I will be trying these out ASAP.
Hi friends! I am stepping in this week for Megan while she cuddles with her newest darling. Since new babies are as sweet as can be, I wanted to share an equally sweet recipe. I know Megan loves to post clean recipes, and we all love to read and try them out. But this is not a clean recipe. It’s full of butter and sugar. If you are afraid of butter and sugar, then we can’t hang out.
Let me start by saying I don’t know who Grandma Fisher is. I don’t have a Grandma Fisher. I imagine she is a lovely lady with glasses and a messy apron.
I received this recipe from a coworker after he brought these amazing lemon bars into work. And when I say I “received” I mean I hounded him for months. I have made these lemon bars about a hundred times, and I have made a few changes to the recipe. They are to-die-for. Your spouse will kiss you good. Your big brother will ask you to make them for every single family event good. You will eat them straight out of the pan even though you know they are burning hot good. Butter, sugar, and lemon good. Start by gathering all of your next ingredients together and pretend you’re a food blogger by using every little bowl in your house.
Please use unsalted butter. You’ll make my heart sad if you use salted butter. We’re just becoming friends. Don’t do that do me.
Oh. You don’t have sunbathers on your butter or zombies in your flour? Weird.
Mix together melted butter, flour, and 10x sugar (a.k.a .powdered sugar a.k.a. confectioners sugar) and mix together in a 9×13 pan. Press firmly into the bottom of the pan. If the butter has cooled, you can have your toddler do this. It’s fun. Bake the mixture in the oven at 350⁰F for 20-25 minutes. It should be golden and look like a giant shortbread cookie. Try hard not to eat it right then. Drink some wine. This is hard work.
Juice and zest your lemons. Accept help from friends.
While the crust is baking, beat lemon juice, lemon zest, and eggs together with a whisk. Sift together flour, sugar, baking powder, and salt. You don’t have to use an actual sifter; a good mix with a fork will be just fine. Mix together and pour on top of the crust while it is still hot. Bake again at 350⁰F for 20-25 minutes. The result should be set but not brown.
My edges are too brown in this picture, but I was trying to find a Thomas the Train figure under the couch and missed the timer. It was a critical endeavor, ok? Dust with 10x sugar and cut. Then put it on your prettiest cake plate and dust again to cover any edges you don’t want folks to see. Or use a cutting board for a “rustic – my cake plates are packed for a move” look. Very chic. Then share with your friends. Or coworkers. Or eat them all by yourself. I won’t judge you.
Let someone else do the clean up while you drink more wine and eat lemon bars.
- 1 c. unsalted butter
- 2 c. flour
- ½ c. 10x sugar
- Lemon Top:
- 4 eggs
- 4 tbs. lemon juice
- ½ tbs. lemon zest
- 2 c. granulated sugar
- 4 tbs. flour
- 1 tsp. baking powder
- ½ tsp. salt
- Mix together melted butter, flour, and 10x sugar together in a 9×13 pan. Press firmly into the bottom of the pan. Bake the mixture in the oven at 350⁰F for 20-25 minutes.
- While the crust is baking, beat lemon juice, lemon zest, and eggs together with a wisk. Sift together flour, sugar, baking powder, and salt. Mix together and pour on top of the crust while it is still hot. Bake again at 350⁰F for 20-25 minutes. Dust with 10x sugar, cut, and eat.