So these lemon bars are probably one of my all time favorite desserts. My great-grandmother used to make them all the time for all our family get-to-gethers.
Of course I altered her recipe just a bit so I could use my favorite Meyer lemons from Lemon Ladies Orchard. Place an order for Karen's lemons and you'll understand why. Support small growers and farmers; it's a practice I wish I could do more often.
And these lemon bars do not disappoint. I altered it so I'm basically only left with a half batch, because I will honestly destroy the entire amount made.
Oh! And you could also sneak in some powered lemon peel into the crust if you want. Just gives it that extra tartness.
Granny's Lemon Bars
one glass cake pan 8 X 11 inches or 9 X 13 inches
1/2 cup (one stick) melted butter
1 cup flour
1/2 (scant) cup of powdered sugar
1 cup sugar
2 Tablespoons flour
1/2 teaspoon baking powder
5 Tablespoons Meyer Lemon juice (about two large Meyer lemons)
Zest from one Meyer lemon (optional)
Additional powdered sugar for dusting
Preheat oven to 350°F. Line a glass baking pan (8 X 11 or 9 X 13) with parchment paper and set aside. In a large bowl mix the melted butter with the flour and powdered sugar until combined into a dough. Press the dough evenly into the parchment lined baking pan with your fingers or the back of a spoon. Bake in the preheated oven for 15-20 minutes. While the crust bakes whisk the remaining ingredients in a large bowl until combined. When the crust is done pre-baking, pour the lemon mixture over the top and return back to the oven to bake for an additional 20-25 minutes. Remove the pan from the oven and let the bars cool completely before sprinkling on some powdered sugar. Cut and serve.