Old Fashioned Lemon Bars from Scratch, Tart and Tasty Lemon Lovers

LEMON BARS are Tart and Sweet and Creamy and Delicious! This recipe is AMAZING with simple ingredients from Scratch. Scroll down to bottom of post for recipe and it will be in our Volume 3 Cookbook available in the Spring of 2020
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.

I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people

NOW FOR THIS FAMILY RECIPE:
LEMON BARS
CRUST: BAKE 20 MINUTES AT 350 DEGREES
1/2 CUP BUTTER (ROOM TEMP)
1/4 CUP POWDERED SUGAR
1 CUP ALL PURPOSE FLOUR
1/2 TSP. VANILLA EXTRACT
ZEST OF ONE LEMON
1 EGG
FILLING:
2 LARGE EGGS
1 CUP SUGAR
JUICE OF TWO LEMONS
ZEST OF ONE LEMON
2 TBSP. ALL PURPOSE FLOUR
POWDERED SUGAR AND EXTRA LEMON FOR LATER
Cream crust ingredients together with mixer and spread into a brownie pan (square or rectangular) 7x11 or 9x9. Bake for 20 minutes at 350 degrees. Take out of the oven and mix the filling and pour into the pan. Make sure you mix the filling very well before adding to crust because the sugar will settle to the bottom and it will mess up your top layer. Bake at 350 degrees for 25 more minutes. Let cool. Before serving soften a lemon and poke a hole in the end with skewer and spray tops of bars with fresh lemon juice and sprinkle with a little powdered sugar. ENJOY Y'ALL! Store in airtight container and there is no need for refrigeration. Serve within 2 days, or refrigerate up to 1 week.

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