Nothing says summer to me like lemon bars, and despite the frost I woke up to this morning, summer is definitely around the corner!
Lemon bars have always been my favorite dessert, but the sugary filling can often be too much, especially in the summer heat. But I couldn’t let that keep me away from my favorite treat!
I’ve adapted this recipe from an old Southern Living recipe in one of my mom’s old cookbooks.
What else makes this the perfect summer treat? It’s so much better served fresh from the chill chest!
1 ¾ cup flour
1 cup sugar
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup lemon juice
1 cup boiling water
Preheat the oven to 350 degrees. Combine flour, sugar, baking soda and powder and salt in a large bowl. Mix well. In a medium-sized bowl, combine eggs and lemon juice. Whisk.
Once the wet ingredients are combined well, carefully whisk in the boiling water. Slowly add to the dry ingredients and continue to mix on a low speed.
Bake for 15-20 minutes. Keep in mind that there is extra moisture from all of the juices and water. Insert toothpick in the center of the cupcakes. When it comes away clean, the cupcakes are done.
1 cup powdered sugar
3 tablespoons lemon juice
Mix the two together at approximately this ratio. Feel free to add more sugar for a thicker glaze or less juice for a milder flavor. I love lemon juice so I add all of those tablespoons and more.
As always, delicious dealings, friends.