a balanced plate with room for dessert

Lemon Bars

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I’m not sure why I thought summer would be less busy than the school year, because it certainly is not. I’ve spent the last few weeks packing, moving, and unpacking. The unpacking continued for several days and I still don’t think it’s quite over. I don’t really understand how I accumulated so much stuff over the last two years. I’m now in DC on vacation with my father, siblings, and my boyfriend. I felt so bad for neglecting my blog that I decided to take a time-out in my life to update.

I made these lemon bars right before I left for vacation last week – they were perfectly tart and not too sweet. I urge you to try them while it’s still summer!

Lemon Bars

Lemon Bars

3 cups all purpose flour
1 1/3  cups confectioners’ sugar
1 1/2  cups unsalted butter, softened
6 eggs
1 3/4 cup granulated sugar
6 tablespoons all purpose flour
1 cup lemon juice (approximately 6 large lemons)
confectioners’ sugar, for dusting

  1. Preheat oven to 350°F. Grease a 13×7 baking dish with butter and set aside.
  2. To make crust, combine the first 3 ingredients. Pat dough into the baking dish. Bake for 20 minutes or until lightly browned.
  3. Meanwhile, prepare filling. Whisk together eggs, sugar, lemon juice and flour until frothy. Pour over baked crust.
  4. Bake for 20 minutes or until the lemon topping is just hardened. Cool completely in pan on a wire rack. Cut into bars and dust with powdered sugar before serving.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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