Remember those delicious Raspberry Crumb Bars from the Magnolia Bakery Recipe? Well, I am here to deliver another delicious bar recipe from the famous NYC sweet shop. My new cookbook has become a closely guarded possession. My family knows better than to leave me in the cookbook section of Barnes & Nobles unattended...that's the reason my top book shelf is stuffed with baking books. I am usually hesitant to buy a cookbook that doesn't have a photo for every recipe. What can I say, I choose what I bake by looking at the pictures. However, my Magnolia cookbook is an exception. No photos, but I now understand why - every single recipe is perfect and delicious!
These lemon bars bring back fond childhood memories of having pretend tea parties. One of my favorite desserts to make for my childhood tea parties was lemon bars. Surprisingly, I don't come from a long line of family bakers, so the lemon bars from my childhood were probably from a box mix! This lovely photo gives you an example of what my tea parties looked like - costumes, plastic tea sets, and apparently on this day, Ritz snack crackers. Now, that's what I call fine dining!
Eventually I graduated from the plastic tea set, and my mom trusted me to use her grandmother's china tea set. With saucers, tea cups, sugar bowls, and a teapot, the afternoon entertainment was endless. Although I never met my great grandmother, I find her life story inspiring. If you are interested, I encourage you to read more about her immigration from Ireland in my Irish Soda Bread post.
2 cups butter (melted)
4 cups flour
1 cup powdered sugar
1/2 tsp. salt
2 tsp. grated lemon zest
2 cups sugar
6 large eggs
1 cup lemon juice
6 tsp. grated lemon zest
Preheat oven to 350 degrees F.
Combine all crust ingredients until mixture resembles course crumbs.
Press into greased 12x18 in. pan.
Bake for 18-20 minutes, then allow to cool for 15-20 minutes.
Combine topping ingredients and mix well.
Pour over slightly cooled crust.
Return to oven and bake for 18-20 minutes.
Allow to cool before cutting into squares. (optional: sprinkle with powdered sugar)
Yields 54 2-inch bars.