I just got back from dropping off a plateful of these lip-puckering lemon bars to my grandparents -- my grandparents, who are both from Minnesota. So, of course we were standing around in the kitchen, giggling, saying "bars" with that distinctive Minnesota (Minne-SOH-tah) accent. Dontcha know that accent?? These are the best lemon bars I've ever tasted. Tart filling, buttery crust. Just so good.
**This recipe and blog post were originally published on June 23, 2014.**
Since first sharing this post, my grandparents have both passed away. Oh how I wish I could drive a plate of these bars over to them, but man am I thankful for the memories.
The BEST Lemon Bars
My grandpa had a major sweet tooth, and he was known for his love of chocolate, but his favorite dessert was "lemon pie" as he called it - (lemon meringue pie) - so when I made these lemon bars all those years ago I knew I'd be surprising him with a delivery. The first thing he said when he took a bite was, "these taste just like lemon pie." Mission accomplished. And my grandma said they were the best lemon bars she'd ever had - hence the title.
These lemon bars feature a super simple, press-in shortbread crust. You just whiz the ingredients up in a food processor and it couldn't be easier. The crust mixture is very dry and powdery and you will think you've done something wrong. I promise you haven't. Just press the crust mixture into your parchment lined pan and all will be as it should.Print