When life gives you lemons – make lemon bars!

When life gives you lemons – make lemon bars!

When life gives you lemons – make lemon bars!

Ok, despite this crazy hot weather we are currently having, we still love summer, right??  I know, it’s hard to answer because moving any part of your body causes you to break a sweat.  If you need a sweet pick me up, I’ve got just the thing!

Last summer, one of my besties asked me to make a tray of sweet treats for a gathering she was hosting.  She specifically asked that lemon bars be part of the mix.  I had a brief moment of panic because let’s face it, lemon bars are one of those baked goods that elicit a fierce loyalty among fans.  They bring out strong feelings about how they should be prepared (often the same way that they were prepared by said fans’ parent/grandparent/Aunt Betty). And people who love them, LOVE them.

I happen to be one of those people, so I was super excited to pull out one of my old recipe books and get started!  

From the buttery short bread cookie base to  the perfect amount of tart, but silky, filling, these cookie bars are truly a perfect summer dessert.  And remember, if you really don’t want to make them yourself, just come by Fresh and grab one-or a dozen! 

 

Fresh Lemon Bars

Prep time   20 minutes

Cook Time 40 minutes

Total 1 hour

Yield 12

 

Ingredients:

Shortbread Base

• 2 Cups all purpose flour
• 1/2 Cup granulated sugar
• 2 sticks (1 Cup) salted butter cut into cubes

Filling

• 1-1/2 Cup granulated sugar
• 1/4 Cup all purpose flour
• 5 Whole large eggs (I recommend farm fresh if you can get them!)
• Zest and juice of 4 medium-large lemons
• Powdered sugar for dusting & fruit for decorating

 

Instructions

For the Crust:

• Preheat oven to 350 degrees F
• Grease a 9×13 inch pan with butter, line with parchment paper and butter it too. If you want a thicker crust, use a 9×9 pan
• In a large bowl, whisk together the flour & sugar.  Add cubed butter to the bowl and blend with pastry cutter until mixture resembles fine crumbs
• Press mixture into prepared pan and bake until golden around the edges, about 20 minutes

For the Filling:

• In a separate bowl, whisk together the sugar & flour.  Add the eggs and whisk between each to combine.
• Add the lemon zest & juice and mix until combined. Pour the mixture over the crust and bake for about 20 minutes.
• Allow to cool slightly and then refrigerate for 2 hours or overnight. 
• Cut into squares and top with raspberries, blackberries, or halved strawberries & dust with powdered sugar.  I like to add a mint leaf as well! 

 

ENJOY!