Easy Peazy Lemon Squeezy Bars - Easy Lemon Bars Recipe

I am sure you may already know, but it is a rare occasion when I would turn away lemon.  I love it in anything and everything.  Pastas, breakfasts, desserts, cocktails, salads, ice pops, and my favorite marinated chicken.  When I am not eating lemon, I am dreaming about it...  my Lemon Love Pinterest board is loaded with inspiration for future recipes!

The other day, while I was preparing for a mom's spa night with some new friends, I was making some chocolate cookies and new all I wanted was lemon bars.  I whipped these favorites up really quick, and then made another pan for Chad and Munchkin who were clamoring for their very own supply.  These lemon bars are sooo good that I only had 1 to bring home with me, you better believe it is gone already.

These mouthwatering lemon bars are bright and vibrant, they are utterly delicious.  The creamy texture and lemony flavor makes these a crowd favorite!  Easy prep, easy cleanup and gone in a snap.  These are perfect ANYTIME bars!  Just make sure you bring the recipe with you, because you will get a lot of requests for it!  

Munchkin takes after me with a taste for lemon, so when I asked what she wants to bring to her Valentine's party tomorrow, so decided on more lemon bars!  I am sure they will disappear in no time flat.

Enjoy.  With love from our Kitchen Table to yours.  XOXO

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Easy Peasy Lemon Squeezy Bars Recipe
serves 16

1 cup plus 2 tablespoons all-purpose flour, divided
½ cup plus 2 tablespoons powdered sugar, divided
½ cup (1 stick) unsalted butter, melted
1/8 teaspoon kosher salt
2 eggs
1 cup granulated sugar
¼ cup fresh lemon juice
1 lemon finely zested

Preheat the oven to 350°F.   Prepare a 9x9-inch pan with baking spray, then line the pan with parchment paper (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board).

In a medium bowl, combine 1 cup flour, ½ cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake about 10 minutes or until it is a light golden brown.

While the crust is baking, whisk together the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest.

Remove crust from oven, pour the lemon mixture over the crust.

Bake 20-25 minutes, or until the center is set (doesn’t jiggle when you shake the pan).  Allow lemon bars to cool for 30 minutes in pan.  Using parchment, remove lemon bars and set on cutting board.  Allow to cool completely or refrigerate until completely cooled.

Cut into 16 squares. Sprinkle the remaining powdered sugar over the cooled lemon bars before serving.

*RECIPE PERFECTLY DOUBLES

Adapted from several recipes (including In Erica's Kitchen,  Diana Rattray and more)

Click here for a printable version of this recipe - The Slow Roasted Italian.com