To commemorate this milestone, I’ve made Lemon Bars. I’ve wanted to try them out for the longest time and now I can proudly say I have. It was surprisingly simple to put together. I think I might’ve overcooked these a tad (I halved the original recipe but forgot to adjust the time, duh!), but they were still so very delicious, it took every ounce to will power to stay away from them. These have flown straight to the top of my favorite dessert list. I’m gonna hold on to this recipe and most certainly make them again and again and then again. You get the idea. The zested peel adds so much zing to these bars, I’m sure they wouldn’t be the same without them. Did I mention how much I loved them?
Here’s what the insides look like –
… full of lemony goodness!
Adapted from: A Farm Girl’s Dabbles
(I halved the recipe to get 12 bars, but am publishing the whole recipe below – should yield 24 large pieces)
For the crust –
1 cup butter, softened (not melted)
2 cups all-purpose flour
1 cup sugar
For the lemon filling –
3 cups sugar
2 tbsp grated lemon zest
1/2 cup fresh lemon juice
1 cup all-purpose flour
Additional icing sugar to dust over the bars
Preheat the oven to 170ºC. Line a 9″*13″ pan with some greased baking paper. I would suggest leaving an overhand to help pulling it out of the tray. I’m definitely doing that the next time I make these.
To make the crust –
Mix the butter, flour and sugar till well combined. If you’re using unsalted butter, please add a pinch of salt.
Spread this dough evenly into the prepared pan. Bake for about 15-20 minutes or until set and just beginning to turn color.
To make the filling –
Prepare the filling while the crust is baking.
Using an electric whisk at medium speed, whisk together the eggs, sugar, lemon zest, lemon juice and flour.
Pour this mix over the baked crust and bake for 30-35 minutes or until light golden brown. Don’t overbake or underbake it either. If underbaked, the lemon filling won’t set.
Let it cool completely.
Cut into bars and sift icing sugar over the top.
Farm girls says they keep well on the kitchen counter for a few days, but I refrigerated mine and it kept well. The only thing I did was take it out about 10 minutes before serving, to let it come to room temperature a little.
Whatever storage you choose, if it lasts till then, get ready to drown in some pure citrus heaven. Its simply sunshine on a plate!