Sometimes, especially during the warmer months, it seems appropriate to switch dessert up from chocolatey-goodness (yes, that’s one word) to something a bit sweet & tangy, like lemon bars! We don’t do it often in our house because are definitely more chocolate lovers over here but we do have a lemon tree in our backyard (thanks, California) so I’m always up for trying out new recipes that include lemons.
These are surprisingly easy to make but be warned – they are addicting & definitely NOT gluten free…or paleo…or vegan…or anything “healthy” these are the REAL DEAL but 100% worth it.
These lemon bars are the perfect summer day treat and a recipe I’ll be using for all occasions over the next few months because one batch makes plenty to share!
Prep Time: 20 minutes // Cook Time: 1 hour
- Coconut Oil (for greasing the pan)
- 2 cups all-purpose flour
- 2 sticks salted butter, melted
- 1/2 cup powdered sugar + more for garnishing
- 1/4 teaspoon pink Himalayan salt
- 2 cups granulated sugar
- 4 eggs, beaten
- 6 tablespoons fresh lemon juice (approx. 3 lemons) + more for garnishing
- Preheat oven to 350 degrees & grease 9 x 13 glass pyrex dish.
- In a medium sized bowl, combine the flour, butter, powered sugar & salt. Stir until combined. Lay the mixture into the pan to create your crust. Use your fingers, or the bottom of a measuring cup, to press down until flat along the bottom of the pan.
- Bake the crust for 20 minutes. The edges will be lightly browned.
- In a medium bowl, whisk together granulated sugar, eggs (pre-beated), and lemon juice until well blended & smooth.
- Once the crust is done, pour the liquid lemon mixture on top of the crust. Bake for 35 – 40 minutes. The top should be lightly browned & the mixture should be set.
- Garnish with a glaze: mix together enough powdered sugar & additional lemon juice and drizzle on top. I also sprinkled mine with additional powdered sugar … because why not?!
- Allow to cool for 1 hour. Cut & Serve.