I like you, a shop here in Minneapolis that sells handmade goods from local and regional artists had copies of this print in their shop recently:
I’ve always loved this print because it’s so true – there’s nothing that a lemon bar can’t fix. That and because my absolute favorite VVG recipe from Grandma has always been lemon bars. Life hasn’t been giving me many lemons to speak of lately, but that didn’t stop me from making three batches of these to celebrate the end of the spring semester. I brought them in for one my classes this semester and promised my students that I would post the recipe. It’s a little late in coming to them, and to you, but I hope you’ll all enjoy some lemon bars soon!
1 c. butter
2 c. sifted flour
1/2 c. sifted powdered sugar
2 c. sugar (you can reduce this by half and still be adequately sugared up, I promise)
1/2 tsp. salt
2 tsp. grated lemon rind
1/2 c. lemon juice
1/4 c. sifted flour
1 tsp. baking powder
Preheat oven to 350˚. Cream butter. Add flour and powdered sugar and mix. Press into the bottom of an ungreased 9″ x 13″ pan. Bake for 20 minutes.
Combine well beaten eggs, sugar, salt and lemon juice. Mix together baking powder and flour and add to egg mixture and mix well. Spread on the hot crust layer. Bake for 30 minutes. Cool completely. Cut into squares and sprinkle with powdered sugar.