I am desperate for a bit of summer. The warmth soaking into your bones. The fresh produce. The smell of freshly mowed lawns. The cheeping of happy birds. The bright colors of newly bloomed flowers. Even though Punxsutawney Phil predicts the quick arrival of spring, it seems so far away.
Lemon bars with their dusting of powdered sugar are served regularly at summer picnics, church homecomings, and backyard barbecues. If I can’t have the warmth and outdoor fun, I guess I’ll just have to settle for the flavors.
Perfectly Tart Lemon Bars (from Baking Bites)
The Shortbread Crust:
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 4 large eggs
- Zest of one lemon
- 1 1/3 cups sugar
- 1 cup lemon juice, freshly squeezed and strained
- 2 tbsp all purpose flour
Preheat oven to 350 degrees. Line 9×9-inch baking pan with non-stick aluminum foil. In a large bowl, combine flour, sugar, and salt. Cut butter into small chunks and add into the flour using a fork, mixer, or food processor (which I used). A dough ball will form. Be sure the butter is mixed into the flour well then press into the pan in an even layer. Bake for 18 minutes or until the edges are slightly browned around the edges.
In another bowl, whisk together the eggs, lemon zest, sugar, and lemon juice. Remove a few tablespoons of the mixture to whisk into the flour. When it is smooth, add to the rest of the filling, whisking to combine. Very gently pour the filling into the crust and bake for 20 minutes or until the filling is set. Cool completely before you cut the bars. Top with confectioners sugar.