Lemon Bars

This recipe and its alterations came from one of my husband’s co-workers. She brought this to a charred oysters experimentation party we had some number of years ago.

She said, I followed the recipe and used 2 lemons for the lemon squares, but used 3 limes for the lime squares, since they were smaller.  I also added the zest of all the lemons and the limes to the mix to enhance the flavor.  

  • 1 cup butter, softened
  • ½ cup white sugar
  • 2 cups all-purpose flour
  • 4 eggs
  • cups white sugar
  • ¼ cup all-purpose flour
  • 2 lemons, juiced (zest the lemons to add to mix before you juice them)
  • Preheat oven to 350 degrees
  • In a medium bowl, blend together softened butter, 2 cups flour and ½ cup sugar.
  • Press into the bottom of an ungreased 9×13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
  • In another bowl, whisk together the remaining 1½ cups sugar, ¼ cup flour and the zest.
  • Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven.
  • The bars will firm up as they cool.
  • For a festive tray, make another pan using limes instead of lemons (use 3 limes though since they are small) and adding a drop of green food coloring to give a very pale green.
  • After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

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