Frosted Lemon Bars
You all know how much I LOVE my meyer lemon tree! I love to use them in all of my baking because the meyer lemons are sweet and sticky, and don’t seem to leave a tart or tangy aftertaste in your mouth. I know many of you have lamented over not being able to grow lemons in your area, and for that I feel badly. I had the kids go out and pick as many lemons as they could reach and they came in with 4 very full grocery sacks. I could probably fill a couple more too! I’d send some your way if they’d stay good during shipment!!
While there are many dishes and treats that I love to make with my lemons, lemon bars is toward the very top of the list. I have tried so many variations on lemon bars and this one just really does it for me! Some recipes and certain lemons ruin it for me, but the combination of this thick buttery crust, sweet and tangy lemon filling, and a nice light frosting on top is just right! I hope you feel the same!
- 2 Cups Flour
- 1/2 Cup Powdered Sugar
- 1 Cup Butter
- 4 Lg Eggs, Beaten
- 2 Cups Sugar
- 1/3 Cup Lemon juice (Meyer lemons are best)
- 1/4 Cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Fresh Lemon Rind (optional)
- Frosting (Optional, but preferred) I often double this for a 9×13 sized pan:
- 2 Tbs Butter
- 1 Tbs Milk
- 1 Cup Powdered Sugar
- 1 tsp Vanilla
- For the crust, mix butter into the flour and sugar. You can use a pastry blender at first if that makes it more simple.
- Press into a 9×13 pan with your hands. The mixture should cling together.
- Bake crust at 350* for 20-25 minutes, or until lightly browned.
- While crust is baking, begin making the filling.
- Beat together eggs, sugar and lemon juice.
- Stir flour and baking powder into egg mixture.
- Pour filling over the baked, cooled crust.
- Bake at 350° for 25 minutes.
- When filling is cooked, you can immediately sprinkle with powdered sugar, or cool and frost with frosting recipe (my preferred method).
- For frosting, mix all 4 ingredients together. Frost lemon bars when cool.
- Cut and serve