Life has been insane.
So we had Easter —
Like our big ol’ eggs? 🙂
And then it was May.
Seriously, when did that happen?
I still look at some of my old(er) posts and think, “Hey, that wasn’t too long ago.” But then I think about Christmas, and that seems forever ago. It seems this year has flown by really really fast and super slow at the same time. What do you guys think? Maybe I’ll get all fancy and embed a poll. 😉
That’s pretty much a way to apologize (*sigh* again) for the suuuuuuper long breaks in between posts. It’ll get better after May 21st.
Anyways, since Mother’s Day is tomorrow and we’ve had nice weather (knock on wood), I decided to make something springy and fresh.
Tangy lemon bars!
We’re having my grandparents over for a barbecue tomorrow and my mom told me that my grandma really likes lemon flavored desserts. Of course on Mother’s Day of all days I’ll make her favorite flavored dessert! And, no, I’m not forgetting my own mom, because we got her a cake from her favorite bakery. Yum. 😀
Anywho, I asked my dad for his favorite lemon dessert, and this was his response:
“Lemon dessert? If it’s not chocolate, why bother?” 🙂 He’s a purist. I personally think that lemon’s an underrated dessert flavor, which was how this recipe was born (or found via All Recipes…).
Tangy and sweet and gooey, these lemon bars are spring in a square. Their sunny color will cheer up any cloudy day! They’re simple, too!
The crust on the bottom is easy. It’s literally flour, butter, and sugar. Could it get any simpler?
You’ll beat it together (I used a hand-mixer) and press it into a (very well-greased) 8 1/2″ x 11″ pan until it resembles this.
You’ll pop that in the oven for oh, twenty-two or so minutes. It’ll be nice and golden. With this, it’s better to overbake rather than underbake.
(Sorry for the hole in the center–toothpick!)
While that’s baking, you’ll want to mix up the lemony part of these lemon bars. You’ll need the juice of three lemons and the zest of two (I’ve found it’s easiest to zest something by using one of those cheese grater lids that attach onto a plastic bowl), four eggs, sugar, and flour. Whisk it all together and pour it on top of the crust. It’ll look a little nasty, like this.
I promise it’s not raw egg!
Put that in the oven (very carefully–it sloshes!) for an additional 20-25 minutes. It’ll come out looking like this:
Yummy, right? (Not so much 😉 )
You’ll then have to wait an agonizingly long time for it to cool before dusting with powdered sugar. The struggle is real, I tell you.
That looks nicer, doesn’t it? (And hey, better lighting! Sun came out! :O )
I recommend slicing with a sharp knife. It develops this lovely crust on top and if you use a dull knife it’ll mush it all over the place. It’ll taste delicious, but it’ll be lemony casserole instead of lemon bars. 🙂
They’re delicious, I promise. My dad, the total chocolate purist, even said they were good.
Let’s get to it, shall we?
What you’ll need…
For the crust:
- 1 c. butter, softened
- 1/2 c. white sugar
- 2 c. all purpose flour
For the lemony goodness:
- 4 eggs
- 1 & 1/2 c. white sugar
- 1/4 c. + 1 tsp. all purpose flour
- 2/3 cup lemon juice (the juice of three lemons)
- the zest of two lemons
- Preheat oven to 350. Generously spray an 8 1/2″ x 11″ pan and set aside.
- In a large bowl and using a hand mixer (or a whisk), beat together the softened butter, sugar, and flour. Press into pan and bake for 22-25 minutes until golden. It is better to overbake the crust than underbake it.
- While the crust is baking, whip up the lemon part. In a medium bowl, whisk together the eggs, lemon juice, lemon zest, sugar, and flour together. Pour over the finished crust.
- Bake for an additional 22-25 minutes until set. The lemon bars will firm as they cool.
- Wait until the bars have cooled before dusting with powdered sugar and slicing. Enjoy!
Adapted from this recipe here.