Luscious Lemon Bars and Lemon Bar Sundae
We were having a family birthday party and we were all around the table just getting ready to assemble and eat tin roof sundaes and, just as a joke, someone in the family who really loves lemon bars asked me if I’d ever put ice cream on a lemon bar. My brother, also a lemon bar lover, got up, when into the next room, grabbed a lemon bar from a tray in the kitchen, came back to the table, stuck it in his dish, slathered some vanilla ice cream and whipped cream on top of it, then stuck his spoon in for the first bite. He loved it. I still didn’t know that it was a joke. I thought lemon bar sundaes where a thing I had been missing out on. I had to try it too and it was really good. I mean REALLY good. The lemon flavor of the bar and creamy vanilla flavor melting together reminded me of dreamsicle. The first bite was heavenly. A Tin Roof Brownie Sundae now has some competition! So I took new pictures and put my lemon bar recipe in the dessert section as well as the cookie section of this website. If you are a lemon bar lover, you’ve got to try a Lemon Bar Sundae. (It’s an official sundae now.)
Luscious Lemon Bars
Crust
Ingredients
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter
Instructions
Put crust ingredients in a food processor and process until butter is well blended. Pour into a 9 by 13 inch non stick cake pan. Bake in a 350 degrees oven for 15 minutes.
Filling
Ingredients
- 4 large eggs
- 6 tablespoons lemon juice
- grated rind of 2 lemons
- 2 cups sugar
- 2 tablespoons flour
- 1/4 teaspoon baking powder
Instructions
Whisk eggs, lemon juice and rind together in one bowl. Mix sugar, flour and baking powder in another bowl. Combine both mixtures and pour filling over crust and continue baking for 30 minutes or until brown around the edges and slightly browning on top. Remove from oven to cookie sheet and using a powdered sugar shaker or a sieve completely cover the filling with powdered sugar. Wait about 5-10 minutes then using a sturdy plastic knife, or other tool that won’t scratch the pan, cut along the sides about 1/4 inch in to remove the browned edges. Carefully cut into squares, occasionally cleaning off the knife so you make nice lines. Leave in pan and let cool completely.
