The Art of Friendship…& A Recipe For The Best Lemon Bars Ever!

The greatest gift of life is friendship…and I have received it.

Hello, sweet friends…

At a recent garden tour I hosted…

and shortly before my guests arrived…

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I placed a basket of personalized cookies that were an unique art form of me and my home.

That is until my neighbor came early and was shocked that I was about to serve them. She exclaimed “those should be out in a shadow box!!!!’ I was in a dilemma…what was I to serve? I had prepared lemon bars as a backup and she said to me “you put those away…and I will get these ready to serve”…

The result was a wonderful treat for my guests.

👩‍🍳

What’s Cooking?…

I have a niece that loves to bake and recently she texted me a recipe and said “these are the best lemon bars ever!” And guess what? She was right!

Lemon bars

Shortbread Crust

1/2 cup unsalted butter, at room temperature

1/4 cup confectioners sugar

1 cup all purpose flour

1/4 teaspoon salt

Lemon Filling

one cup granulated white sugar

1 tablespoon grated lemon zest

2 tablespoons all purpose flour

1/8 teaspoon salt

two large eggs, at room temperature

1/3 cup freshly squeezed lemon juice
(about two lemons)

Garnish

confectioners (powdered or icing) sugar

Lemon Bars

Preheat your oven to 350° and place the oven rack in the center of the oven. Line and 8 inch baking pan with foil or parchment paper and butter the foil.

Shortbread Crust

In the bowl of your electric stand mixer, fitted with the paddle attachment or with a hand mixer, beat the butter until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the dough just starts to come together.

Press onto the bottom of your prepared pan and bake for about 18 to 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling

In a bowl, rub the lemon zest into the sugar. Stir in the flour and salt. In another large bowl, whisk the eggs. Gradually whisk in the sugar mixture until smooth. Add the lemon juice and stir to combine for the filling over the sharper crust and bake for about 18 to 20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool to room temperature. Refrigerate the bars for about one hour or until firm. This will make it easier to cut the bars.

To Serve:

Cut into squares and dust with powdered sugar. Lemon bars can be covered and stored in the refrigerator for about three days