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
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.)