Lemon Bars

Well, spring has definitely sprung.  Our magnolia trees have started blooming and the daphnia is sweetly perfuming our backyard.  When I take my early morning walks before work, (and I mean like 5:30 early!),  I hear the melody of a chorus of birds.  Nature is clearly coming back to life after a long winter.

When I think spring, I think lemons.  I love lemons.  There’s just something about their slightly-tangy-slightly-sweet-citrusy flavor all packed in one small fruit.  And the fact that lemons are so versatile–you can have it in sweet and savory dishes.  In regards to variety, Meyer lemons are by far my favorite and when they are in season, I use every chance I get to make something with them.  (Oh to live in California and have them grow in my backyard!) 

Lemon Bars are a common dessert and you can find recipes for them in almost every dessert cookbook out there, but when you find a good one, you don’t let it go, right?  I can’t say I have made dozens of different lemon bars, but I’ve made enough to know that I keep coming back to this recipe.  It’s been on the blog since forever, but I thought I’d update with new pictures and an easier way to print the recipe.  I hope it’ll be your new favorite too.  Enjoy! Xoxo

Lemon Bars

print recipe

Crust:

2 c flour

½ c powdered sugar

1 c (2 sticks) cold unsalted butter, cubed

Filling:

4 beaten eggs

⅓ c cup fresh lemon juice

½ t baking powder

2 c sugar

¼ c flour

Zest of one lemon

Preheat oven to 350 degrees.  Lightly grease a 9×13” glass pan.  Set aside.

In a medium size bowl, gently whisk the flour and powdered sugar.  Using a pastry blender or your fingers, cut the butter into small bits.  Dump into the prepared pan and use your hands to press gently into all corners, as well as press down, to create an even layer.

Bake in the oven for 20-25 minutes.  The edges should begin to brown.  About 5 minutes before the crust is done, in a large bowl, whisk the filling together.  Once the crust is done, take it out of the oven and place the filling onto the hot crust.  Return to the oven for 20-25 minutes, until the edges are gently browned.

Place on a cooling rack to cool completely.  When cool, dust with powdered sugar and cut into bars.

Store in an airtight container for up to 3 days.