When I think of Mother’s Day, of course my own mother and grandmothers come to mind. Part of their legacy to me is my passion for cooking. I stood at their side just a little girl as an eager student. When I think of making this recipe for lemon bars, I think of my niece, eager at 6 years old , ready to learn to cook. My niece helped me every step of the way. Ashley squeezed the lemons, made the dough, her tiny fingers pressing the shortbread into the bottom of the pan. I will never forget the look of pride on her face when the lemon bars were done and she served them to the family. Sharing my passion with my young niece was a very special way to celebrate Mother’s Day!
makes 9 bars or 18 small bites
1 cup flour
1/2 cup confectioner’s sugar, plus more for dusting bars
1 stick unsalted butter softened, plus more for greasing
1 1/2 cup fine sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup flour
1/2 teaspoon baking soda
Preheat oven to 350F. Lightly grease a non stick pan 8 by 8
Make the crust by combining flour, confectioner’s sugar, salt into a bowl. Add butter and mix with your hands to make pea size crumbs. Turn into the greased pan and press the dough down into the bottom of the pan covering it all. Place in oven and bake for 20 minutes. Take out and cool.
While crust is baking make filling by using an electric mixer to combine the eggs, sugar, zest, juice, flour and baking soda. Mix until smooth. Pour filling into baked crust and bake for 35 minutes until filling is set. Take out of the oven let cool and cut into 9 bars. Dust with confectioner’s sugar and serve.