Nothing says springtime quite like a light, lemon-y dessert, so that's precisely what we wanted to make this Easter. While Easter has come and gone, it's not too late to try this recipe out for yourself because this is one that will be delicious all spring (and summer!) long.
We got the recipe for Mina's Lemon Bars from the Magnolia Table cookbook, by none other than "Fixer Upper's" Joanna Gaines.
We're convinced that anything Gaines puts her stamp on is going to be amazing — especially if lemon desserts or shiplap is involved — and boy, oh boy. We weren't wrong.
Not only are the lemon bars super easy to make, they're also easy to cut down (as we did) or serve to a crowd. But, trust us — you'll want to make sure there's plenty to go around!
The lemon bars consist of a crumbly shortbread base that has an ooey, gooey lemon-filled layer added to it. Last, but certainly not least, the dessert is topped with a light dusting of powdered sugar.