I said I was going to make lemon bars, right?

Well, I did. Perfect, tart, super-lemony lemon bars. They have a crispy shortbread crust, and an intense lemon “pie” on top. Oh my. They are good. Really, really good. And because I’m nice, I’m going to share the recipe with you! Hehe.

These bars are soooo easy to make. I mean, seriously easy. First you mix up the flour and powdered sugar.

Then you add melted butter and mash it up with a fork to get a nice chunky dough.

Using your fingers, pat the dough into a 9x13 glass baking dish. No need to oil the baking dish, the butter in the dough takes care of the sticking factor! Pop that crust in the oven, and turn your attention to the filling…

Mix up all the filling, and use organic lemons if you can. I swear, they make a difference. These lemons came off the little potted lemon tree I have on my back patio. Using my own lemons makes me happy. REALLY happy.

Once the crust comes out of the oven, pour the filling over it, and pop it right back into the oven.

Sprinkle some powdered sugar on top, and voila!

If you make a pot of tea (I prefer Harney and Sons Peppermint Herbal), the lemon bars won’t last for long. You might have to make another batch! Enjoy!

Lemon Bars

First layer:
2 cups flour
1/2 cup powdered sugar
1 stick butter, melted

Mix together, and pat into 9x13” pan. Bake for 20 minutes at 350.

Second layer:
4 eggs, beaten
2 cups sugar
4 tblsp. flour
6 tblsp. lemon juice (I use 10 tblsp. for added “oomph”!)
zest from the rind of 1 lemon (or 2, if you like lots of zest)
1 tsp. baking powder (optional: this layer will be fluffier if you use the baking powder. I prefer not to use it, since I like a more dense layer.)

Beat all ingredients together and pour over the first baked layer. Bake an additional 25 minutes at 350. Sprinkle with powdered sugar and cut into squares while warm.