My Cast Iron Skillet is my new absolutely favorite tool to use in the kitchen. I cook just about anything and everything with it. And guess what. You can also use a cast iron pan for baking! So if you (or your grandma) has a cast-iron skillet lying around the house, give this lemon bar recipe a try. Everyone loves a good lemon bar, and if you can get your hands on lemons fresh from the tree, then this recipe will be twice as good.
Serving Size: 12-16 servings
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 4 tablespoons lemon juice
- Powdered sugar, for topping
- Cast Iron Skillet or 9″x13″ Baking Dish
- Electric Hand/Stand Mixer
- Take the butter out of the refrigerator and allow it to come to room temperature (about 1 hour). If you are in a rush, microwave the butter in a microwave-safe container at 50% power in 1-minute intervals until it is softened (but NOT melted)
- Preheat oven to 350F. Prepare the cast iron skillet or 9×13″ baking dish by spraying with cooking oil.
- In a medium bowl, use the electric hand mixer (or stand mixer) to combine the softened butter, 2 cups flour and 1/2 cup sugar to create the crust. Press into the bottom of the cast iron or 9×13 inch pan so that it forms an even layer of crust.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, mix together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and pour over the baked crust.
- Bake for an additional 20 minutes. These bars will firm up as they cool. Cut into squares or wedges.
- Top with powdered sugar and enjoy!