Prep 20 mins
Cook 25 mins
The reason I say hush hush, is because if my mom knew I was giving this away, she would KILL me! These are BY FAR the most amazing lemon bars you will ever lay your tastebuds to... I am willing to bet my apron on it! :) Enjoy!!!
- 1⁄2 cup butter
- 1 cup flour
- 1⁄4 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- 2 eggs, beaten
- 1 cup bakers sugar
- 2 tablespoons flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon grated lemon rind
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 teaspoon fresh squeezed lemon juice
- Preheat oven to 350. Adjust rack to middle.
- For the first layer- mix butter, flour and powder sugar in mixing bowl, then pack in bottom on an 8 X 8 pan. Bake the crust for 15 minute.
- Meanwhile- mix beaten eggs, lemon juice and rind.
- In a seperate bowl, sift together sugar, flour, and baking powder.
- Add the flour mixture slowly to the wet ingredients, mixing thoroughly but not overmixing.
- Place lemon mixture onto baked crust and bake again at 350 degrees for 25 to 30 minutes.
- For the frosting, mix all ingredients in a bowl and with a hand mixer, whip until smooth and creamy. This frosting is intended to be very thick. When i stick a spoon into the frosting and lift it up- it should be creamy, but not drip off at all -- So you may need to thicken by adding more powdered sugar.
- Remove bars from oven and cool pan on wire rack, when cool- GENTLY frost with the icing. The icing should be a little warm- if you make it right before- it's going to be the perfect temp from all that whipping.
- Refrigerate until served. Keep in fridge too- They taste amazing chilled- In fact, I have never NOT chilled them! (frosting does harden. Cut when removed from fridge.
We loved these bars...especially the crunchy crust at the bottom. (: I found myself eating slices of it before it had a chance to cool properly. Sorry, Megan...guess I don't always follow the directions too well...but I couldn't help myself. One bite led to another and before I knew it I had devoured my dessert before dinner was served. (: Thanks for posting this and...sssshhhh...I won't tell your momma. (;
These were yummy, thanks! They were gobbled down in one sitting! I love how the lemon filling was not too tart or too sweet, and the base was so deliciously buttery. However, as my family doesn't like things too sweet, I used the same ingredients listed for your icing and made it into a light glaze.
Wowee, these were good! These were not what I was expecting when I set out to make lemon bars but the finished product was a VERY pleasant and unexpected surprise! These are like lemon curd on a shortbread crust, topped with a yummy sweet lemon glaze. Truly amazing. A couple things: They taste MUCH better the next day. Leaving these in the refrigerator overnight allows the flavor to truly develop properly. And I preferred eating these chilled. I donâ€™t think theyâ€™d be as fantastic eaten at room temperature. I doubled the icing and used about Â½ of the extra icing, there was barely enough to go around with the one portion of icing. Plus, I thought it was better with a little extra icing: it really brought out the lemon flavor. Also, I cut these into small squares and placed each square into a paper candy/muffin cup. I think it is best presented in that way. Wonderful recipe! P.S. I am going to try to make these with lime instead of lemon next time. I am curious to see how that will turn out. Thanks Megan! You rock!