Lemon Bars

What spring? It’s more like summer right now with temperatures up to 80 degrees in March is unheard of. Thinking it’d stay that way I decided to make something refreshing and summery. Lemons. Something so simple, sour, bright and juicy can make one so happy…especially when
its formed into a lemon bar. When life gives you lemons….you make lemon bars.

I love my lemon bars tart…I hate when lemon bars are too sweet and overpowered by too much added sugar and adding a good hefty pinch of salt really brings out the lemonyness too! I usually make these with a graham cracker crust but decided to go with another route. These are easy to make and I swear will pucker up your tastebuds!

Lemon Bars

1 C + 2 T flour (divided)
½ C + 2 T confectioners sugar (divided)
½ C softened butter
hefty pinch of salt
2 eggs
1 C sugar
½ t baking powder
½ C lemon juice
zest of 2 lemons

Preheat the oven to 350 degrees. Spray a 8x8-inch pan with baking spray, then line the pan with aluminum foil (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board). Spray the aluminum foil with baking spray as well.
In a bowl, mix together 1 cup of the flour, 1/2 cup of the powdered sugar, the melted butter, and the salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake the crust about 15 minutes or until it just starts to turn golden.
While the crust is baking, whisk together the remaining 1/8 cup flour, eggs, granulated sugar, baking powder and lemon juice. Pull the crust out of the oven, pour over the lemon mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan.
Cool the lemon bars in the pan for half an hour, then refrigerate at least two hours before cutting. Cut with a large knife into even squares and serve with a pretty dusting of powdered sugar if desired.


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