I’ve mentioned my Cousin Patty before, that old Texas gal, bless-her-heart. This is her recipe for lemon bars. It’s different than any other recipe I’ve found in that the crust is put together more like a cookie than a pie crust, and the filling has baking powder in it. S’weird, I know.
The end result though is really delicious and my favorite. Of course that could be because I grew up with these and everyone in the family raved about them, but it could also be that they really are the best in all the land.
Update! January, 2013: I just made these again with some Meyer lemons I got from my friend Kristina at GirlGoneGrits and they were (obviously) the most delicious things on the planet. She’s got several recipes using Meyers, those gems of the citrus family, if you’re so lucky to find some.Print
- Yield: 24 1x
- Oil for greasing the pan
- 1 cup (1/2 pound) butter, softened
- 2 cups flour
- 1/2 cup powdered sugar
- 4 eggs
- 2 lemons
- 2 cups sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For serving: powdered sugar (about 1/2 cup) and a sifter
- Turn oven to 350ºF and grease a 9×13″ pan.
- Combine crust ingredients with a stand mixer and paddle attachment, or with a wooden spoon until it comes together into a stiff dough.
- Pat out evenly into a greased 9×13 pan.
- Bake 20 minutes.
- While it’s baking, whisk the eggs in a large bowl.
- Add the zest and juice from both lemons.
- Add all other ingredients and whisk to mix well.
- Pour filling into hot baked crust as soon as it comes out of the oven.
- Bake another 20 minutes.
- Cool completely. You can refrigerate these to cool faster.
- Cut into 24 small squares and dust with powdered sugar.
If you liked this recipe, try my fruit tart recipe!