Ahh spring! Feel that sunshine? I’d put on sunglasses if I didn’t already wear glasses…boy…I really need some prescription sunglasses…or contacts and sunglasses.
Anyhoo, spring is when a young baker’s fancy turns to lemon. 😀 That’s how the old saying goes, right? ;P And let’s not forget lime, too, because I’m all about the lime.
I’m just not getting enough of lemon this spring. I’m totally in the mood to head into the kitchen right now and turn out some lemon curd, and then lemon curd ALL OF THE THINGS! 😀
But until that happens, I’m just going to have to be content with these ooey, gooey lemon bars.
Boy are these good! They are sweet, a little sour, and so delicate.
These are perfect if you are a die-hard lemon fan. They have one cup of lemon juice and two tablespoons of lemon zest. That’s just the kind of lemon zip I love. Just make sure to use fresh lemon juice, not the stuff in the bottle. It just tastes so much better that way. It took me about six lemons to get that amount of juice.
Now wouldn’t these look pretty on an Easter table? A simple, yet refreshing end to the meal. And I’m pretty sure the Easter bunny would approve. 🙂
- For crust:
- 2 sticks unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ⅛ tsp. kosher salt
- For filling:
- 6 extra-large eggs, at room temperature
- 3 cups granulated sugar
- 2 tbsp. lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Powdered sugar, for dusting the top
- Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray and set aside.
- For crust: in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar. Combine flour and salt, then add it slowly to the creamed mixture, until just mixed.
- Press into prepared pan, building it up ½ an inch on the sides. Chill for a few minutes.
- Bake for 15-20 minutes, until very lightly browned, then cool.
- Meanwhile, make the filling. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust an bake for 30-35 minutes, until the filling is set.
- Cool to room temperature, then cut and dust lightly with powdered sugar.