Lemon Bars

My daughter loves cooking with me, and let’s just say the feeling is mutual, as I really love cooking with her. She has this amazing energy and drive that when she proposes that we cook together, or bake in her case, I simply cannot refuse. One evening she came over by me, sat in my lap, and had a pen and pad of paper in her hand. I new she was up to something.  As I asked what she was up to, she simply came back and said ‘I am making a list of things that I want you to teach me how to cook’. It almost brought a tear to my eye. I simply loved it. She rattled off things like fruit salad, strawberry cheesecake, bananas foster, and lemon bars, among other things.  I was not going to say no to teaching her how to make any of these, granted I am not the best at making desserts, but I do have enough knowledge and skill to get by.

How to make Lemon Bars

As my daughter got off of the bus one afternoon, I decided to surprise her and immediately take action on one of her list items, the lemon bars. She took notice right away with some lemons I had on the counter and with her curiosity asked what were the lemons were for, and I said ‘lemon bars, silly!’. She was excited to say the least.

These lemon bars are too easy to make and yielded happiness and joy to my entire family.

Let’s get started.

Ingredients for the Graham Cracker Crust:

  • 1 cup graham cracker crumbs, packed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp sugar

Ingredients for the Lemon Bars:

  • 3 whole eggs
  • 1/3 cup fresh lemon juice
  • 1 lemon, zest only
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • pinch of salt
  • powdered sugar

Start by preheating your oven to 350 degrees.

In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Mix to ensure the butter gets all through the graham crackers.

Add the buttered graham crackers into a 9 inch baking pan. Pack the crust down onto the pan.

Place in the preheated oven and bake for about 8 minutes. Once baked, remove the crust from the oven and let cool.

Next, lets make the lemon filling.

How to make lemon bars

I use my KitchenAid on this process, but you can use a hand mixer if you do not have one.

Add the eggs and sugar to the mixing bowl  and mix on high speed for about 5 minutes. You want the mixture to increase in size. Once increased, reduce the speed and add in the salt, baking powder, and lemon zest. Then toss in the lemon juice. Scrape down the sides of the mixer, then give a final mix.

Pour the mixture on top of the crust, and place back in the 350 degree oven for about 25 minutes. Remove the pan from the oven and let cool. Once cooled, place in the refrigerator to let the lemon curd form. My picture was before the cooling process as my daughter was super excited and could not resist any longer. Our curd did not raise as much as we wanted, but neither one of us was overly concerned.

Once cooled, shower the top with powdered sugar to add a light coat. Cut into squares and dig in.

The result is a pretty darn good dessert. It had that perfect punch of lemon that one would expect in a lemon bar, and that lemon zest when balanced with the graham crackers and powdered sugar, well, you now have a dessert that anyone can make. This was enjoyed by even one of my pickiest eaters, and that says something, at least in my book.

Lemon Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy dessert that any person can make. Sweet and tangy.
Ingredients
  • Ingredients for the Graham Cracker Crust:
  • 1 cup graham cracker crumbs, packed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp sugar
  • Ingredients for the Lemon Bars:
  • 3 whole eggs
  • ⅓ cup fresh lemon juice
  • 1 lemon, zest only
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • pinch of salt
  • powdered sugar
Instructions
  1. Start by preheating your oven to 350 degrees.
  2. In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Mix to ensure the butter gets all through the graham crackers.
  3. Add the buttered graham crackers into a 9 inch baking pan. Pack the crust down onto the pan.
  4. Place in the preheated oven and bake for about 8 minutes. Once baked, remove the crust from the oven and let cool.
  5. Next, lets make the lemon filling.
  6. I use my KitchenAid on this process, but you can use a hand mixer if you do not have one.
  7. Add the eggs and sugar to the mixing bowl and mix on high speed for about 5 minutes. You want the mixture to increase in size. Once increased, reduce the speed and add in the salt, baking powder, and lemon zest. Then toss in the lemon juice. Scrape down the sides of the mixer, then give a final mix.
  8. Pour the mixture on top of the crust, and place back in the 350 degree oven for about 25 minutes. Remove the pan from the oven and let cool. Once cooled, place in the refrigerator to let the lemon curd form. My picture was before the cooling process as my daughter was super excited and could not resist any longer. Our curd did not raise as much as we wanted, but neither one of us was overly concerned.
  9. Once cooled, shower the top with powdered sugar to add a light coat. Cut into squares and dig in.
  10. The result is a pretty darn good dessert. It had that perfect punch of lemon that one would expect in a lemon bar, and that lemon zest when balanced with the graham crackers and powdered sugar, well, you now have a dessert that anyone can make. This was enjoyed by even one of my pickiest eaters, and that says something, at least in my book.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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