• Crust:
• 1 cup softened butter (salted)
• 2 cups flour
• 1/2 cup powdered sugar
• Middle layer:
• 4 beaten eggs
• 2 cups sugar
• 4 Tbsp flour
• 7 Tbsp lemon juice (Real lemon bottled juice preferred)
• 1 tsp baking powder
• Frosting:
• 1/2 cup butter, room temperature
• 3 cups powdered sugar
• 1/4 cup + 1 Tbsp lemon juice (Real lemon bottled juice preferred)
• Optional: lemon zest for topping

*This recipe is courtesy of Megan from her family kitchen, who works in Nordic Ware’s sales department. It comes from her mother Meg as a family favorite dessert:

“This recipe has been a family treat for many years, at wedding and baby showers, graduation parties and recently was a request from my brother, at his 80th birthday party. If you make them ahead, they can be cut and frozen in layers in plastic sealed containers. I would freeze a layer, place wax paper and then add more layers, depending on the size of the storage container.”

Instructions:

Preheat oven to 325°F. Prepare Half Sheet Pan with baking spray, coating both the bottom and the sides of the pan.

Crust:

Mix all crust ingredients using a standard mixer until combined. Press dough into the bottom of a Half Sheet Pan. Bake for about 20 minutes- crust should not be brown.

Middle Layer:

Combine all middle layer ingredients until thoroughly mixed and pour over the baked crust.
Bake for 15-18 minutes, until filling is firm and light tan in color.

Frosting:

Melt butter in a saucepan on the stovetop. Take off heat and let butter cool slightly. Whisk in powdered sugar and lemon juice. Adjust liquid amounts for desired frosting consistency.

Assembly:

Once crust and middle layer are cooled, spread frosting evenly over the top of bars. Cut and serve or freeze for later. Makes about 42-48 lemon bars depending on size of squares.