Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.
Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.
Aunt Ella's Lemon Bars

Crust
  • 2 sticks (1 cup) butter
  • 2 cups flour
  • ½ cup confectioner's sugar
  • ½ teaspoon salt
Filling
  • 4 eggs
  • 1½ cups cane sugar
  • Zest of 2 lemons
  • 1/4 plus 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  1. Heat oven to 350 degrees. Stir together the flour and confectioners' sugar in a 13-by- 9-inch baking pan lined with parchment paper; add the melted butter, mixing lightly to combine. Press butter crust down into the pan evenly. Transfer to the middle rack of the oven. Bake until light golden, about 18 minutes. Remove from oven; set aside to cool.
  2.    Whisk the eggs in a large mixing bowl;      whisk in the cane sugar, zest and lemon juice; set aside. 
  3.   Stir together the flour and baking powder in a small bowl; whisk into filling just until blended. Spread filling over crust.
  4.  Bake until firm and top beginning to brown, about 25 minutes. Dust top with confectioners' sugar. Cool on wire rack 5 minutes; cut lemon bars into 1 1/2-inch- by-2- inch squares.
  5. Remove from pan; cool completely on rack. Makes about 2 dozen.
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Photos: Les Dames d’Escoffier International (LDEI) 30th annual conference; National Museum of African American History and Culture (NMAAHC), Washington, DC 

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