LEMON BARS

If you’re looking for something super easy to bake this weekend, highly recommend these lemon bars! Buttery crust paired with bold bright citrus, it’s the perfect combo and such a timeless classic. I’ve been making them for years and the whole family always loves them!

LEMON BARS

Yield: Makes 24 bars

Ingredients:

Shortbread Crust:

1 cup butter, melted

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

Lemon Filling:

2 cups granulated sugar

6 Tablespoons all-purpose flour

6 large eggs

1 cup lemon juice

powdered sugar, for garnish

Instructions:

Preheat oven to 325°F. Line bottom and sides of a 9x13 baking pan with parchment paper, making sure to leave extra on the sides to make it easier to lift. Set aside.

Prepare crust: Mix melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add flour and stir to completely combine. Press firmly and evenly into prepared pan. Bake for about 20 minutes until edges are lightly golden brown. Remove from the oven and set aside.

Prepare filling: In a large bowl, sift together sugar and flour together. Whisk in eggs and lemon juice until just combined.

Pour filling over crust. Bake bars for about 25 minutes or until the center is set. Remove bars from oven and cool completely. Chill before serving and cut into squares. Garnish with a dusting of powdered sugar. Cover and store bars in the refrigerator for up to 1 week.

¼ cup butter, melted

½ cup light brown sugar, packed

1 cup fresh pineapple, thinly sliced and cut into 1-inch triangles

Cake:

1 ½ cups cake flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

6 tablespoons butter, softened to room temperature

¾ cup light brown sugar

2 large eggs

⅓ cup Greek yogurt or sour cream

1 ½ teaspoons vanilla extract

⅓ cup milk

Instructions:

Preheat oven to 350°F. 

For the topping: Using a muffin pan, add a small amount of melted butter into each individual tin. Top evenly with brown sugar. Add about 2 pieces of pineapple to each tin, making sure to blot off any excess liquid with a paper towel. Refrigerate while you prepare cake batter. 

For the cake batter: In a medium bowl, whisk together cake flour, baking powder, baking soda, cinnamon and salt. Set aside. Using a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy. Add sugar and beat on high speed until everything is creamed together, a few minutes, scraping down sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in eggs one at a time until combined, followed by the yogurt and vanilla extract. Gradually pour dry ingredients into wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined, being careful not to over-mix. 

Bake for about 22-25 minutes (add foil on top of the cakes halfway through if they are looking too brown) Cakes are done when a toothpick inserted into center comes out clean.

Remove cakes from oven and cool in the pan for 5 minutes. Gently run a knife around the sides of each cake, then invert onto a serving plate or cutting board. Serve cakes warm or at room temperature. Cover cakes and store for up to 3 days in the refrigerator.