Lemon Bars | DIY Bride | Laurenda Marie Photography
I hope everyone is having a wonderful spring thus far! This is the season where everything comes to life, and the sun finally comes out of hibernation! That's how it is in Michigan anyway - and it's greeeeeeat for the mood! When these warmer months roll around, I seriously crave everything LEMON!! I love fresh lemon in my water, using it in homemade dressings, inside blueberry muffins, and...well...in good ol' LEMON BARS!
Melissa from Forever and a Day Events and I whipped up these delicious, rich, and very lemony bars as part of our second installment in a DIY Bride series! You might remember our last post, the Lavender Bath Bombs, and we can't wait to share with you how these two DIY gifts will be a part of a larger gift for your maids! <3 Seriously, your ladies will LOVE it, and really appreciate the time and effort you put into hand making nearly every last detail! Stay tuned for my next post, where the whole gift comes together!
Lemon Bar Ingredients
CRUST
3 sticks butter, room temperature
3/4 cup granulated sugar
3 cups flour
1/4 teaspoon salt
FILLING
6 eggs, room temperature
3 cups granulated sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
confectioner's sugar for dusting
Directions
1. Butter a 9x13 baking pan, then line bottom and sides with parchment paper. This is optional, but will make removing the bars from the pan easier!
2. Make crust by creaming butter, sugar, and salt in bowl with electric mixer until light and fluffy. Stir in the flour.
3. Use your hands to press the dough into the bottom of the prepared pan, on top of the parchment paper. Chill pan in fridge while oven preheats to 350*. Bake the crust for 12-15 minutes until very lightly browned. Let cool on a wire rack and leave the oven on.
4. In a clean bowl, whisk together the eggs, lemon zest, lemon juice, and flour. Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature than refrigerate at least an hour before serving.
5. To service, cut into squares and dust with confectioner's sugar. Store leftovers in fridge!
