My Nana made the best lemon bars known to man. I can remember her bringing them to birthday parties and Christmas. She always made the best food! If I close my eyes, I can still see her standing by the stove on the bright blue linoleum floor, making me scrambled eggs and cinnamon coffee cake. Even though Nana Hancock passed 20 years ago, many of her vibrant and irresistible recipes live on! My mom and I make her recipes regularly, and now you can too!
How to Make Nana’s Lemon Bars
Lemon bars are a classic dessert that combines a buttery crust with a tangy, sweet filling. This recipe has been passed down in my family for generations, and every bite brings back warm memories of my Nana in the kitchen.
Step 1: Prepare the Crust
First, mix together 2 cups of flour with 1/2 cup of powdered sugar. Cut in 2 sticks of butter using a pastry cutter.
If you don’t have a pastry cutter, your hands will work just fine! Squeeze the flour and butter together until it is crumbly.
Press all the dough into a 13×9 glass pan. Try your best to make sure the dough is level and pressed into the corners. Bake it at 350 degrees for 25 minutes.
Step 2: Make the Lemon Filling
While the dough is baking, set to work on the lemon filling for the lemon bars. You’ll need to beat 4 eggs with a hand mixer in a medium-sized bowl until they are fluffy. I had my daughter Nevaeh help me. She has always wanted to be included in cooking tasks, and this is an easy one for her. Gradually beat in 2 cups of sugar and 1/3 cup of lemon juice.
Step 3: Add Dry Ingredients
Use a sifter to sift in 1/4 cup of flour and 1/2 teaspoon of baking powder. This was Nevaeh’s favorite part. Look at the concentration on her face!
Slowly incorporate the two together and then pour it over the crust once it has come out of the oven.
Step 4: Bake and Finish
Bake the lemon bars at 350 degrees for another 25 minutes or until they are slightly browned on top. The edges should be set, but the center will still have a slight jiggle, which is exactly what you want. Let them cool completely in the pan so the filling can firm up.
Once cooled, sift some powdered sugar on top for a classic finishing touch. Use a sharp knife to cut them into squares, wiping the blade between cuts for clean edges. These lemon bars are best enjoyed fresh but can be stored in an airtight container for a few days if they last that long!
A Treat to Remember
I love the bright layers on Nana Hancock’s lemon bars! And the lemony flavor is just as dazzling on the taste buds!
Once cooled, the lemon bars have a crunchy crust on the top, a smushy (is that a word?) lemon filling, and a soft shortbread-tasting layer on the bottom. To me, it is a texture and flavor paradise! But a word to the wise: don’t wear a black shirt when eating one of these! The powdered sugar has a way of getting everywhere!
Nana Hancock passed down several other family recipes you’ll want to try out! Among my favorites are 4-ingredient sweet and sour chicken, disappearing butterscotch cookies, and molasses gingersnaps.
Does your Grandma have some of the best food in the world? What recipes in your home have been passed down several generations? I would love to hear all about them, so tell me in the comments section below. Happy cooking, y’all!
