Lemon Bars

Nothing says summer like the tartness of freshly picked lemon.  The bright yellow color and shinny glowing skin that almost glows from within makes me think of sitting on the porch swing in the cool of the shade, watching my daughter splash with joy in her wading pool.  One of the best things about our property is the huge Eureka lemon tree that gives us oodles and oodles of lemons each summer.  Many an hour is spent at my Kitchenaid juicing the beauties and freezing the bounty to be enjoyed throughout the summer.
Lemon bars are a delicious way to enjoy the tartness of a fresh lemon while balancing it with enough sweetness to keep the mouth from puckering.  I like my lemon bars with about a 50/50 ratio of shortbread crust to custard.  Mostly because I’m not a fan of things that are too gooey.  Too much custard means to much gooey which, much like my aversion to all fruit seeds, makes my mouth go ‘yuck’ despite the taste. The mind is a mysterious thing.

Lemon Bars
from Alpineberry

1 cup all purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

2 large eggs
1 cup superfine or bakers’ sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:
Combine flour, confectioners’ sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust. 

To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it’s okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners’ sugar if desired.

1 Comment

Filed under Dessert, Gardening, Recipes

One Response to Lemon Bars

  1. Fancy picture! I may make these in a few weeks 🙂

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