Ellen's Sweet & Tangy Lemon Bars

These lemon bars are hands down one of my favorite desserts — sweet, tangy, and perfectly balanced. They’re so delicious, I seriously can’t grab just one and walk away!

Ellen is Mark and Wendy’s high school friend, and I first met her during my first visit to John’s family in 1989. She was such a sweet young girl back then — and she’s just as sweet today!

If you know me, you know how much I love lemony desserts. So I was thrilled when Ellen shared her mother’s lemon bars recipe with me years ago. She said it was the best lemon bar recipe and everyone’s favorite. The lemon curd filling is perfectly tangy, creamy, and bursting with bright lemon flavor, while the shortbread base is buttery and crisp. Thank you, Ellen! ❤️

This recipe has been adapted from Ellen’s mom’s recipe.

makes about 36~42 depends on how big or small you want to cut

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Ingredients

For crust:

• 2C flour

• 1/2C powdered sugar

• 1C melted butter

• 1/4 tsp salt (optional)

For filling:

• 1 3/4C sugar

• about 2 tbsp lemon zest

• 1/4C AP flour

• 1/2 tsp baking powder

• 3/4C lemon juice

• 6 eggs

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Instructions

1. Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper. (Note: It’s easier to line the dish if you crumple the parchment paper slightly before lining.)

2. In a medium bowl, combine flour, sugar, and salt. Add butter to the flour mixture and stir until the dough comes together. Transfer the dough to the prepared baking pan and press it into an even, thin, flat layer. Bake for about 25~30 minutes, or until the top is light golden and the edges are golden brown. Set aside to cool.

   

   

3. In a bowl, combine sugar and lemon zest. Rub them together with your fingers until fragrant. (Note: This releases the essential oils from the zest, intensifying the lemon flavor!) Add flour and baking powder to the sugar mixture, then whisk until combined. Next, add lemon juice and eggs, and whisk until smooth and fully combined. Pour the lemon filling over the cooled crust.

   

   

4. Bake for 25~30 minutes. Cool completely in the pan on a wire rack, then chill in the refrigerator for at least one hour. Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut the bars with a sharp, wet knife or pizza cutter, wiping and wetting the blade after each cut. Dust with powdered sugar just before serving. (Note: The bars are done when the center has a slight jiggle and the edges are firm. The middle will fully set as they cool.)

   

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