Megan's (Hush Hush) Lemon Bars

READY IN: 45mins
Recipe by Megan Krape

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!!!

Top Review by A Good Thing

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. (;

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Adjust rack to middle.
  2. 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.
  3. Meanwhile- mix beaten eggs, lemon juice and rind.
  4. In a seperate bowl, sift together sugar, flour, and baking powder.
  5. Add the flour mixture slowly to the wet ingredients, mixing thoroughly but not overmixing.
  6. Place lemon mixture onto baked crust and bake again at 350 degrees for 25 to 30 minutes.
  7. 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.
  8. 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.
  9. 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.

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