Lemons are a staple in our household. Every few weeks a bag of organic lemons finds its way into our shopping cart and they never last long. Lemons are so versatile. We squeeze the juice on chicken, fish, or even just a simple pasta with a little butter and Parmesan. We stuff lemons in whole chickens before roasting. Most often, however, we combine lemon juice, olive oil, sea salt, and fresh ground black pepper and toss it with spinach – a light, flavorful dressing that’s easy to whip up and much better than store bought salad dressing.
Once in awhile, we have a few lemons to use up before they go bad. When we do, this lemon pie bar recipe does the trick. It’s the perfect combination of creamy lemon custard paired with crumbly, buttery crust. The best part is that it’s made from scratch – with ingredients typically on hand – and it beats the lemon bar box mixes by a mile. To get the most juice from your lemons, slice them in half and microwave for 10 seconds before juicing.
Lemon Pie Bars
1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioners sugar
1/4 cup lemon juice
1Tbsp lemon zest
2Tbsp all purpose flour
3/4 cup white sugar
Preheat oven to 350 degrees. Mix 1 cup flour with confectioners sugar in a medium bowl. Using a pastry blender, incorporate butter into mixture until it resembles pie dough. Press into a 8 x 8 square baking dish. Bake for 20 minutes, or until crust begins to slightly brown. Remove from oven.
In another medium bowl, beat eggs for 1 minute. Add lemon juice, lemon zest, flour, and sugar. Mix for another minute. Pour mixture over crust and bake for another 20 minutes. Remove from oven when topping is set. Cool.
Sprinkle powdered sugar on top of bars. Store at room temperature.