Nothing says summer dessert quite like lemon bars. The sweet-tart flavor is light and refreshing, and they seem at home at any party or buffet. My go-to recipe came from one of those small booklets you find in the checkout line at the grocery store. I made it years ago for a shrimp boil we hosted and have had friends asking for the recipe ever since.
The thing that sets these bars apart, I think, is the glaze on top. I mean the shortbread crust is to die for, but the glaze topping adds that little extra touch. This is definitely a recipe you’ll want to make now and file away for all those potlucks, tailgates, or backyard bbq’s later.
Glazed Lemon Bars
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Preheat oven to 350 degrees. Using an electric mixer on low speed, combine crust ingredients in a large bowl until crumbly. Spoon mixture into a 13×9 inch pan lined with parchment paper. Press evenly to cover bottom, and bake for 20 to 30 minutes or until golden brown.
Meanwhile, for filling beat eggs lightly in a large bowl, with a wire whisk. Add remaining filling ingredients EXCEPT lemon juice, and mix well. Add lemon juice and beat until incorporated into mixture.
Remove crust from oven and pour filling mixture on warm base. Return to oven and bake 25 to 30 minutes more or until top is light golden brown. Cool completely for 1 hour or more.
In a small bowl mix powdered sugar and lemon juice together for glaze. If mixture is too thick add up to 1 tablespoon more of lemon juice. Spread glaze over the top of the cooled lemon bars.
Store in refrigerator to set up completely.
If this looks good to you, PIN it for later here. Have a great day!