Y’all, my husband LOVES lemon bars. He’d rather have lemon bars over cookies, cake, any other dessert. And to be honest, he loves the kind that comes out of a box. but I wanted a good homemade recipe instead. Today, we tested out the Magnolia Table Lemon Bar Recipe and oh my word was it amazing! The crust is, in a word, so flaky and crumbly that it melts in your mouth. And to be honest, I did not use fresh lemon juice. Mainly because I didn’t have it, but I did have the lemon juice that’s in a bottle and the lemon middle was so good I didn’t even notice it wasn’t fresh lemon juice.
This recipe is by the one, the only, Joanna Gaines. Which means I was expecting the best lemon bars I’ve ever had. I can tell you with confidence that these lived up to that standard. I highly highly recommend that you get her book and start making these recipes! So far I’m very impressed with how easy the recipes are and how good they taste.
Overall Review: 5/5
Mina’s Lemon Bar Recipe
- Glass Pan
- Hand Mixer
- 2 Cups Flour
- 1/2 Pound Butter ie. 2 sticks
- 1/4 Cup Powdered Sugar
- 1/4 tsp Sea Salt
- 2 Cups Granulated Sugar
- 4 Eggs Slightly Beaten
- 5 tbsp Lemon Juice
- Oven Preheated to 350 degrees
- I only have one set of glass bakeware, so technically I probably was not using the right size. But considering she was very clear in her recipe that we need glass to bake lemon bars–glass it was!
- Melted the butter and added it to the flour, powdered sugar and salt. Combine
- Once combined it pretty much fell right out of the bowl and into the glass bakeware making it easy to spread to the bottom of the pan. Stick in oven for 20 minutes
- In a new bowl, combine sugar, eggs and lemon. Whisk and add to crust you just baked
- Bake this for 15 minutes. Then cover with foil and bake for 15 more.
- Sprinkle (I heavily sprinkle) and then let cool. I swear cooling takes forever but worth it to get the good taste and easier cutting.
- I stick the lemon bars in the fridge for a bit so that way the center and crust are nice and cool. Serve cool.