By Sofia Olsson, Copy Editor
// Stuck in quarantine? Hey, me too! Since there’s not really anything else to do, here’s a recipe for some amazing lemon bars. It’s a super simple springtime treat that the whole Blueprint staff adores (especially EIC Nelson Rogers). Hopefully this delicious recipe will distract you from the fact that there’s a global pandemic going on. Enjoy!
1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
1 ½ cups white sugar
¼ cup all-purpose flour
3 lemons, juiced – Pro tip! Use fresh-squeezed lemon juice and a tablespoon or so of lemon zest
Yields 1 9×13 inch pan – Pro tip! Double the recipe – These are really good!
Prep Time: 15 minutes
Cook Time: 40 minutes
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Pro tip – make sure to mold the crust evenly throughout the pan and ensure that the crust is at least 1 ½ inches in height around the pan to accommodate for the filling. Press into the bottom of a 9×13 inch pan lined with tin foil and greased with butter – Or use a cute tart pan or mini tartlet cups!
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice, and zet. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Cut into uniform 2 inch (or whatever size you desire – if you’re Nelson Rogers, all you need is the pan and a fork) squares. Sprinkle with powdered sugar (make sure the bars have completely cooled) before serving if you are feeling fancy. Enjoy!