Being in love with Def Leppard, an 80’s rock band from Sheffield, England, the song Pour Some Sugar On Me (from the 1987 Hysteria album) came to mind as I was sprinkling these lemon bars with some powdered sugar. Note: the song is the first song on the playlist (sidebar) today.
My son and his sweetie-pie girlfriend wanted to learn how to make lemon bars and how could I possibly say no. Sunday evening the house smelled first of a delicate shortbread crust baking in the oven and then later the hint of tart lemon wafting through the air. More kitchen love for the family!!
My version of Pour Some Sugar On Me:
So step inside, walk this way, a lemon bar for you and me, hey! hey! They’re hot, sticky sweet, from the top to the bottom – what a treat! Just pour some sugar on me, in the name of love!
Note: This recipe is doubled for a 9 x 13 inch Pyrex baking dish.
2 cups all-purpose flour
1 cup butter, softened
1/2 cup powdered sugar
2 cups granulated sugar
4 teaspoons grated lemon peel
4 tablespoons fresh lemon juice (or you can use the bottled lemon juice)
1 teaspoon baking powder
1/2 teaspoon salt
additional powdered sugar for the top
Heat oven to 350 degrees F. In a large mixing bowl, mix flour, butter and 1/2 cup powdered sugar. Press dough in an ungreased 9 x 13 inch baking dish, building up a 1/2-inch edge. Bake for 20-25 minutes, till golden brown.
In a large mixing bowl, beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with an electric mixer on high speed for about 3 minutes or until light and fluffy. Pour over the HOT baked crust.
Bake 25-30 minutes, or until when you press the top, no indentation marks remain. Cool the bars for about one hour. Sprinkle with additional powdered sugar on top. Allow the bars to completely cool down before cutting into 2” sized squares.
Now take a bite and smile!!!