Dot Ellis was a wonderful woman who made these incredible lemon bars well into her 80s for every gathering at my childhood church. Whether at church picnics or charity bake sales, her lemon bars were always the most popular and quickest to disappear.
Luckily, Dot gave my mom her recipe for these ‘famous’ lemon bars and she and I have been making them ever since. These addictive lemon bars are easy to make and perfect for sharing with adults and kids alike, just maybe not with friends who need to watch their sugar intake! These can be made a few days ahead and kept in the refrigerator until ready to cut and serve.
Dot Ellis’ Lemon Bars
Servings: fills a 9 x 13 baking dish (how many depends on how small you cut the bars)
Active time: 25 minutes
Cooking time: about 50 minutes
Crust:
1 cup (180 g) unsalted butter, melted
2 cups (225 g) flour
1 cup (150 g) confectioners’ sugar (powdered)
Filling:
4 large eggs
2 cups (360 g) sugar
1 teaspoon baking powder
7 tablespoons fresh lemon juice + a little lemon zest if you want them extra lemony
4 tablespoons flour
A little extra confectioners’ sugar for sprinkling
Preheat oven to 350° F (175°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, use a large spatula to mix together the melted butter, flour and confectioners’ sugar until a dough forms. Press the dough evenly into the bottom of the baking dish and a little bit up the sides. Bake for 20 minutes until fragrant and lightly golden in color.
In a large bowl, beat or whisk together the eggs, sugar, baking powder, lemon juice + zest and 4 tablespoons of flour until you get a smooth batter. Pour over the baked crust.
Bake for about 30 minutes until lightly browned on top and the filling does not jiggle when you shake the pan lightly. Let cool slightly and sprinkle a little confectioners’ sugar evenly over the top. Make sure to let the pan cool completely before cutting into small squares. Store the lemon squares in the refrigerator for up to 4 days.
And bon appétit!
