Eternal Sunshine

Eternal Sunshine

lemon bars firstThe loss of a dear friend leaves an emptiness that is difficult to fill, especially during the cold and dreary of winter. Just two months and I still expect him to be sitting with feet propped up, waiting for the morning rush of kids and parents in our office.  I knew him only ten short years, but learned so much from that wise, caring man and I am forever grateful for our time together.  When my own father passed away years ago, Dr. Crow was there to lend an ear, someone whom I could seek advice and encouragement.  I miss his joke telling, crazy projects, and his grilling. (the best hamburgers that no one could rival)  He and I shared the love of lemon things, madelines, cookies and lemon bars.lemonbargiffinal

I misplaced my original recipe for lemon bars, but was able to reconstruct something very close.  (thanks to the internet, an endless source, when in search of some sunshine)  I baked these so often, I could recall most of the ingredients and amounts, which also helped.  The tart filling gives way to a delicate shortbread crust, and the dusting of powdered sugar is just the right measure of sweet.lemon bars up closeHello Sunshine!!!up close lemon bar

One thing for certain in Texas, the cold dreary of winter won’t last long and Spring will soon emerge.  This year I look forward to the promise of eternal sunshine and happier times!

Lemon Bars


For the Crust

3/4 cup butter (1 1/2 sticks) cubed

1/2 cup powdered sugar

2 cups all purpose flour

For the Filling

4 eggs

2 cups granulated sugar

1/4 cup all purpose flour

1 teaspoon baking powder

1/3 cup fresh lemon juice

2 teaspoons lemon zest


  1.  Preheat oven 350 degrees
  2. For the crust, combine powdered sugar and flour, add cubed butter and cut into flour mixture with a pastry blender (or 2 forks)  until crumbly
  3. Press into a greased 9 x 13 inch baking pan
  4. Bake 18-20 minutes
  5. While crust is in the oven, combine eggs, sugar, flour, baking powder, lemon juice and zest.  Whisk until smooth.
  6. Pour over hot crust and return to oven
  7. Bake for another 22-25 minutes, until filling is set
  8. Cool completely
  9. Cut into bars/squares and dust with powdered sugar


Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *