Lemon Bars

 My favorite part about these lemon bars is the crust, it can hold up to all the lemon flavor and makes a nice size serving square.  This recipe worked out great for my fruit lemon bar flags.

Also see Americana Tablescape

Lemon Bars


*1 cup Cold Butter, sliced into chunks

*2 cups All-purpose Flour

*1/4 cup Sugar, plus 2 tablespoons

*1/4 teaspoon Sea Salt

In a small mixing bowl add the above ingredients and with a pastry cutter, cut together to combine to a crumbly mixture and press into a 9×13 glass or ceramic baking dish, greased with butter and lined with parchment paper.

Bake the crust in a pre-heated 350*F. oven for about 20 minutes. (Make lemon filling while crust bakes.)

Lemon Filling:

*1  and 1/2 cups Granulated Sugar

*pinch of Salt

*1/4 cup All-purpose Flour

*4 Eggs

*3/4 cup Fresh Lemon Juice

*1/4 cup Lemon Zest, plus 1 tablespoon

Mix together sugar, salt and flour.  Add the eggs, fresh lemon juice and zest. Mix until smooth and add pour on top of the baked crust.

Bake the lemon bars in the oven at 350*F. oven for another 20 minutes or until set.

Remove from oven and allow cooling and refrigerate for two hours before serving.  Sift on the powdered sugar and decorate with the fruit as desired.


*Powdered Sugar, sifted onto baked and cooled lemon bars

*Strawberries and Blueberries, optional

Cut into squares and toppings and serve chilled.

Recipe adapted from Ree Drummond Lemon Bars




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