Sandra Kehoe

Basketmaker & Willow Artist

Granny's Lemon Bars

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.  

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Granny's Lemon Bars

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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
2 eggs
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.