My mother-in-law couldn’t stop talking about how amazing these homemade Farmhouse Lemon Bars are. She’s right!
These are the BEST Lemon Bars I’ve ever eaten. They are light and sweet with the perfect amount of lemon tang! This is an easy dessert for baby showers, wedding showers, Easter dinner or any other spring or summer party.
Easy Lemon Dessert
The light lemony flavor is perfect in this easy dessert! I didn’t even think I liked lemon bars until I ate this and let me tell you – they are irresistible!
I love that all of the ingredients are shelf stable if you use lemon extract instead of grated lemon rind.
Start with a pie crust like mixture that includes confectioners sugar to make a perfect crust. Using butter at room temperature simplifies cutting it into the flour and powdered sugar.
Pat the mixture into a pretty pan, because this recipe tastes as pretty as it looks. Lemon bars will also taste great in a plain pan too.
While the crust is baking mix up the filling and have it ready to pour on the warm crust and return to the oven.
I use an OXO sifter to spread the powdered sugar evenly on top. A thicker dusting tastes great, but the more sugar there is the more can fall onto your shirt. So if you plan to wear black clothes when eating these Farmhouse Lemon Bars use a thin layer of powdered sugar.
Spring on the Farm
Spring and fall are hands down the busiest times of year on the farm. This spring we are bottle feeding six Holstein bull calves in hopes that my son can show a couple at the fair for his 4-H project.
Each calf get two quarts of milk twice a day for at least a month. That’s a lot of time mixing milk and feeding the calves, so it’s nice to have some new quick and easy dessert recipes to share with our family.
Here are a few other quick and easy desserts that our farm family loves. We hope you enjoy them as much as we do!
Printable Recipe for Farmhouse Lemon Bars
Farmhouse Lemon Bars
- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 cups flour
- 1 pinch salt I use 1/2 teaspoon
Gooey Lemon Filling
- 4 eggs
- 2 cups sugar
- 6 tablespoons flour
- 6 tablespoons lemon juice
- 1 teaspoon lemon extract can substitute 1 grated lemon rind
- powdered sugar to sprinkle on top
- Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan. Cut butter, powdered sugar, flour and salt as for piecrust.
- Pat butter mixture in bottom of pan. Bake for 20 minutes.
- While baking, mix together remaining ingredients except powdered sugar. Spread filling over baked crust. Bake 25 - 30 minutes longer.
- Let cool and sprinkle powdered sugar evenly over the top.
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