Nancy Samp shares a favorite recipe from her days of teaching high school home economics.

Living in Missouri, we have the privilege of experiencing the changing of seasons. As the seasons change, we too change: the activities we enjoy, what we wear, and even our food choices. Beef stew sounds really good on a cold Missouri day in January, but on a warm, sunny day in March or April, it doesn’t excite your appetite. With their bright citrus flavor and just-right balance of freshness, lemon bars are perfectly suited for March and April, when cravings shift toward lighter, sunnier dishes. Classic lemon bars feature a shortbread cookie crust and a bright, citrusy filling. This dish is an excellent addition to any Easter brunch or bridal shower and mixes wonderfully into a cookie tray. Years ago, when I was a high school educator, I taught home economics (now called family and consumer science). I discovered this recipe for lemon bars in a magazine; it caught my attention because it was something new, and I have always enjoyed trying new recipes. After studying the directions, I decided I would have one of my classes try the dish out. The recipe incorporated some of the cooking skills they were currently studying, so we talked about the occasions best suited for serving lemon bars and then calculated the overall cost. It was well received by the class, and they wanted to make it for their families and friends. As with many recipes that pique my interest, I wanted to know the history behind lemon bars. I found that the first known printed recipe for lemon bars was featured in the August 27, 1962, edition of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for the column titled “Today’s Favorite $5 recipe.” The “Betty Crocker Cookbook” first published the recipe in 1963.

Over the years, there have been variations on the classic lemon bar recipe, most notably, in my opinion, using fresh-squeezed lemon juice instead of bottled lemon juice concentrate. Lemon bars are not complicated, and fresh lemons aside, you likely already have most of the ingredients. To really impress the crowd, you can also cut the lemon bars in different shapes, such as oblongs, or use a small cookie cutter to create a specific shape. Whatever you use to cut them, be sure to wipe off your utensils after each cut to ensure neat, clean edges. If you are using fresh lemons, get the maximum juice from them by gently pressing down on the citrus while rolling it back and forth on the cutting board a few times before cutting.
As spring settles in, I always find it’s the perfect excuse to bring out this timeless recipe and bake a pan of lemon bars. Give this recipe a try and make them for dessert; bring them along for treat day; or, best of all, share them with someone who would appreciate both a good visit and a delicious treat.

Nancy’s Lemon Bars

Prep Time: 10 min.
Cook Time: 40 min.
Total Time: 50 min.

Ingredients

Shortbread Crust
1 cup of unsalted butter, melted
1/2 cup of granulated sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon of salt
2 cups + 2 tablespoons of all-purpose flour

Lemon Filling
2 cups of granulated sugar
6 tablespoons of all-purpose flour
6 large eggs
1 cup of fresh-squeezed lemon juice

Instructions

1. Preheat the oven to 325 degrees.
2. Line the bottom and sides of a 9 x 13 inch baking pan with parchment paper, leaving an overhang on the side to lift the finished bars out of the pan (this also makes cutting easier). Then, set aside.
3. Make the crust by mixing the melted butter, sugar, vanilla extract, and salt together in a medium-sized bowl. Add in the flour and stir until it is all completely combined (the dough will be thick). Press dough firmly into the prepared pan, making sure the layer of crust is nice and even. Bake the dough for 20-22 minutes or until the edges are lightly browned.
4. While the crust is baking, make the filling by sifting the sugar and flour together into a large bowl. Whisk in the eggs and then whisk in the lemon juice until it is all completely combined.
5. When you take your crust out of the oven, pour the filling over the warm crust. Bake the lemon bars for 22-26 minutes or until the center is relatively set and no longer jiggles. Remove the bars from the oven and let them cool completely at room temperature. Then, refrigerate the bars until they are chilled. Once chilled, lift the bars out of the pan using the overhanging parchment paper. Cut the bars into your desired shape and dust them with powdered sugar.

Notes

Lemon bars are best served chilled; otherwise, they can become sticky. Lemon bars can be stored in the refrigerator for up to a week.