Hello folks and welcome back to the All Things Southern kitchen. Remember that layered lemon dessert I showed y’all a couple of weeks ago? Well, it was well received that I thought everyone might enjoy my Lemon Pecan Bars. They start out pretty much the same but the second layer has sweetened condensed milk and chopped pecans. Preheat your oven to 350 and I’ll show you how to whip it up!
“Lemon Pecan Bars”
2 cups self-rising flour
1/4 cup brown sugar
1 stick butter
1 and 1/2 cups chopped pecans
1 (14 ounce) can Sweetened Condensed Milk
3 eggs, well beaten
2 tablespoons fresh lemon juice
We’ll being by taking our mixing bowl and combining 2 cups of flour with a fourth cup of brown sugar. Then we’ll cut in a stick of butter until our mixture is good and crumbly before pressing it in the bottom of an ungreased 13×9 baking pan. We’ll bake this for 15 minutes.
Meanwhile, we’ll combine a cup and half of chopped pecans with 1 can of sweetened condensed milk and three well beaten eggs. Now, we’ll stir in 2 tablespoons of fresh lemon juice into this top layer and pour it over the crust. Then we’ll return it to the oven for 25 minutes or until the filling is set. Let it cool before you cut it into bars. (It’ll slice better, and it won’t burn your mouth when you try to take it straight from the oven. Not that I’ve ever done that.)
Enjoy my Lemon Pecan Bars, y’all. Psstt…I had mine with a dollop of butter nut ice cream, but that’s optional. Either way, it’s good eating from the All Things Southern kitchen to yours~