Lemon Bars

Decorating desserts with edible flowers automatically makes them fancy, right?

In the spirit of keeping these posts more real, I’m a recipe for my go to potluck dessert: lemon bars. They taste and look great and people always seem to think that they are a lot more work than they really are. A perfect combination! This batch was made for my Greener Reader book club meeting. Since the group wasn’t planned to be a very big one, I decided to scale the recipe down a bit as a test. I baked a 2/3 size batch in a 9.5″ springform pan. They came out perfectly! An added bonus was that they then looked like a little tart instead of the usual squares. Very pretty.

A few of the Greener Readers mid-meeting

If you are in Honolulu and want to meet a cool group of sustainability minded folks, talk about books, and eat great food once a month, check out the Greener Reader website for our meetings and reading lists! Our books range from novels to academic texts. Really, anything that a member can justify as part of the theme. If you come to book club, you just might get snacks from the Recipes from Molly world!

Lemon Bars

  • Servings: 20
  • Print

  • Crust:
    • 2 sticks butter, softened
    • ½ cup sugar
    • 2 cups flour
    • Pinch salt
  • Filling:
    • 6 large eggs
    • 3 cups sugar
    • 2 tbsp lemon zest
    • 1 cup lemon juice
    • 1 cup flour
    • Pinch salt
    • Powdered sugar for dusting


  1. Preheat oven to 350*; line a 9”x13” pan with parchment paper and oil lightly
  2. Cream butter and sugar; mix in flour, salt; press dough into pan
  3. Bake approx 20 minutes, until lightly golden brown; chill
  4. Whisk together filling ingredients; pour into chilled crust; bake 30-40 minutes, until the filling is set
  5. Cool to room temperature and chill overnight; dust with powdered sugar before serving

Optional Variation:

  • Add raspberries into the filling before baking

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