Lemon Bars, the silver lining in this never ending summer.
Summer is almost over… YAY!!
Yes, I know that’s an unpopular opinion, but summer isn’t my season. I’m a sweaty Betty (shockingly that isn’t a Mad Men reference), I require a lot of air conditioning, and I look fabulous in a winter hat. Two weeks ago I painted my nails dark purple in protest of the 90° heat. In summary, I can’t wait for the temperature to cool down and the leaves to fall.
There is one summery dessert that I love—Lemon Bars.
If you don’t already know from my many, many, many recipes, I love lemon. Its tartness is a great balance to sweets, and I really enjoy the bright note it can bring to rich desserts. Lemon Bars are one of my favorite treats because there’re shamelessly lemon forward. They also seem to make a hot summer day a little more bearable.
I usually have lots of advice, not this time. This recipe is so easy. All you need is a bag of lemons (I used seven lemons for this recipe), your trusty zester, and lemony bliss awaits.
- 1 cup unsalted butter
- ¾ cup powdered sugar. plus more for dusting
- 2 ¼ cup flour
- 1/8 tsp. salt
- 1 ½ Tbs. lemon zest
- 4 large eggs
- 4 egg yolks
- 1 cup lemon juice
- 2 Tbs. lemon zest
- 1 cup flour
- 1/8 tsp. salt
- 2 ½ cups sugar
- Butter a 9x13 inch pan and preheat oven to 350°F.
- Cream butter and sugar together.
- Add salt, flour, and lemon zest until a dough forms.
- Press dough evenly into pan.
- Bake for about 10 minutes or when the edges of the crust just start to brown.
- While the crust is baking, whisk the remaining ingredients in a bowl until smooth.
- Pour lemon mixture over top of the crust. It’s perfectly fine if the crust is still warm.
- Bake for 20-25 minutes or until the bars are just set. It’s set when the filling in the center of the pan no longer jiggles.
- Allow the bars to cool completely and dust generously with powdered sugar before cutting into squares.