I’ve been making my Grandma’s Lemon Butter Snowbars with her ever since I was little. I’d stay over at her house, or just hang with her for the day, and a lot of times, we’d pick something to bake together. These lemon bars were always one of my favorites to bake with her. This one time, we were baking these bars, and I (being confused on how her older oven worked) accidentally set it to 500 degrees instead of 350 (The recipe absolutely did NOT call for the oven to be at 500). Let’s just say, when we pulled the shortbread crust out, it was a tad overdone.

Nonetheless, if you know how to use an oven (I promise you that I do, in fact, know how to use an oven, despite the story above) and have the few ingredients the recipe calls for on hand, it’s super easy to make and full of sweet and tart lemon flavor balanced out by the buttery and crunchy shortbread.

And of course, when you’re done, be sure to top it off with lots (I mean it, LOTS) of powdered sugar.

Ingredients:

Crust:

• 1/2 cup (1 stick) unsalted butter, softened 

• 1 and 1/3 cup all purpose flour

• 1/4 cup sugar

• 1/4 tsp salt

Filling:

• 2 eggs

• 3/4 cup sugar

• 2 tbsp all purpose flour

• 1/4 tsp baking powder

• 3 tbsp lemon juice (about 1 large lemon)

• 1 tbsp lemon zest

• a pinch of salt (about 1/8 tsp)

• Powdered sugar (for topping)

Process:

1. Combine crust ingredients. I used a fork to start and my fingers at the end until there were pea-sized crumbles. Pat into a greased 8 inch square baking pan. I lined the pan with parchment, draping over two sides and then sprayed with cooking spray to make for easy removal when cooled. Bake at 350 degrees Fahrenheit for 15-20 minutes, or until brown on edges.

2. Prepare filling by whisking all ingredients together (except for powdered sugar). Pour over partially baked crust and return to oven for 18-20 minutes or until set. Let cool and sprinkle with powdered sugar when serving.