06/06/2026
Hey y’all! Been M.I.A. due to recitals and playoff! We will not be at Saturday’s market tomorrow. BUT we should be back next weekend!
And as always we are thinking of lemons so we want share a recipe for some deliciously sweet lemon bars!
Enjoy! Have a sweet weekend!
Ingredients
For the crust
* 1 cup (227 g) unsalted butter, softened
* ½ cup (100 g) granulated sugar
* 2 cups (250 g) all-purpose flour
* ¼ teaspoon salt
For the lemon filling
* 4 large eggs
* 1½ cups (300 g) granulated sugar
* ¼ cup (30 g) all-purpose flour
* ⅔ cup (160 ml) fresh lemon juice (about 3–4 lemons)
* 1 tablespoon lemon zest
For finishing
* Powdered sugar, for dusting
Instructions
1. Prepare the crust
1. Preheat the oven to 350°F (175°C).
2. Grease or line an 8-inch (20 cm) square baking pan with parchment paper.
3. In a bowl, cream together the butter and sugar until smooth.
4. Mix in the flour and salt until a crumbly dough forms.
5. Press the dough evenly into the prepared pan.
6. Bake for 18–20 minutes, or until lightly golden.
2. Make the filling
1. While the crust bakes, whisk together the eggs and sugar.
2. Whisk in the flour until smooth.
3. Stir in the lemon juice and zest.
3. Bake
1. Pour the filling over the hot crust immediately after it comes out of the oven.
2. Return the pan to the oven and bake for 20–25 minutes, until the center is set and no longer jiggles.
4. Cool and serve
1. Let the bars cool completely at room temperature.
2. Refrigerate for at least 1 hour for clean slices.
3. Dust generously with powdered sugar before cutting into squares.
Tips
* Fresh lemon juice gives the best flavor.
* For extra tart bars, add an additional tablespoon of lemon zest.
* Store covered in the refrigerator for up to 5 days.
* For a thicker lemon layer, use a 7-inch square pan or increase the filling by 50%.
These bars strike a balance between a buttery shortbread crust and a bright, tangy lemon filling.
