This week of desserts is brought to you by my 9-year-old son, Max. Max has always loved baking and cooking up dinner for his family, but I’ve just recently set him free to do the entire process completely on his own, including styling the plate! He got a little carried away with the powdered sugar on these, but what 9-year-old boy doesn’t appreciate more sugar with his dessert? I love that he added mint leaves and a thinly sliced lemon, along with more lemon zest to beautify his creation.
Proud mom moment!
We actually use this recipe all the time. It’s just enough for our family of 6, everyone gets a bar, plus a few more for dad! It’s a thin lemon bar with a lot of punch and the homemade simple crust is almost good enough to stand on its own.
Lemon Bars– By Max (makes 9 bars)
- 1/2 cup of butter, softened
- 1/4 cup powdered sugar, plus more for sprinkling on top after it’s been baked.
- 1/1/2 cups flour
- 2 eggs
- 1 cup sugar
- 2 T lemon juice
- 1 T lemon rind, grated finely, plus a sprinkle for the top.
- Preheat oven to 325 degrees.
- In a large bowl, cream butter and powdered sugar. Mix in 1 cup of the flour. Spread into an 8 x 8 inch baking dish and bake for 17-20 minutes.
- While crust is baking, combine eggs, sugar, lemon juice and lemon rind in a medium-sized bowl.
- Pour over hot crust and bake for an additional 19-22 minutes. Test center to make sure it is set.
- Remove from oven and dust with remaining powdered sugar and zest.
- Cool slightly before serving.
- This recipe may be doubled and baked in a 9 x 13 pan.