Lemon Bars

by Carly Cerniglia

These lemon bars are bursting with citrus, giving a perfect pucker to anyone who tries one. Tart enough to keep you going back for a second bite and easy enough to make in a pinch, these bars are the perfect ending to your Mother’s Day meal, not to mention a great reminder of the summer months to come!




1 stick unsalted butter, refrigerator temperature, cubed

1 cup flour

¼ cup powdered sugar 



½ cup lemon juice

3 eggs

1 ½ cup sugar

½ cup flour

1 teaspoon vanilla




Preheat the oven to 350 F. 

Pulse crust ingredients in a food processor until small crumbs form. Press evenly into an 8×8 pan. Bake for 15 minutes or until golden. Set aside to cool slightly. 

While cooling, whisk together filling ingredients. Pour over crust and bake for 25-30 minutes or until not jiggly in the center. 

Let cool on a cooling rack, then transfer to the fridge for at least one hour. 

Remove from the pan by loosening edges with a knife or sturdy spatula. Flip onto a cutting board, then flip onto another cutting board. Dust with powdered sugar and slice into squares. Transfer to a serving tray. Enjoy!

(Store in the refrigerator.)