The girls styled my lemon bars with the little buttercups.
Lemon bars are one of my all-time favorite desserts. With a shortbread crust and fresh lemon filling what isn’t to like?
This recipe is particularly good because it has the perfect ratio of shortbread to lemon filling. It has lots of each, which is fine by me.
Lemons are a staple at my house. I don’t even think that I have bottled lemon juice anymore. There is just nothing like the fresh stuff.
Speaking of lemons, I recently read about the benefits of drinking lemon water. Have you heard about this? Apparently lemon water helps your digestive system and lemon is one of the most alkaline foods out there (it is great if your body is in an alkaline state.) For more information on the benefits of drinking lemon water, this is a great article. If you want to learn more about the benefits of alkaline foods read this.
So drink your lemon water!
However, be careful of lemon wedges served in restaurants…people are supposed to use tongs or gloves when they put them in your glass, but you know they don’t always do that….lots of germs on those lemon wedges in restaurants unfortunately.
So definitely make these lemon bars soon – with a glass of lemon water on the side (they will offset each other!)
- 2¼ cup flour
- ½ lb. butter
- ½ cup plus 2 tsp. confectioners sugar
- 4 eggs
- 2 cups granulated sugar
- ½ teaspoons salt
- 6 tablespoons fresh lemon juice
- Preheat oven to 350 degrees.
- Cream together 2 cups flour, butter and ½ cup confectioners sugar. press into a 9X13 inch pan. Bake for 15 minutes.
- Mix eggs, granulated sugar and salt and then blend in lemon juice. Sift remaining ¼ cup flour and remaining 2 teaspoons confectioners sugar onto egg mixture and fold in. Pour egg mixture over crust. Return to oven for 30 minutes. Sift extra confectioners sugar over top. Loosen edges with spatula.
- Cool, then cut into squares.