Lemon Bars with a Shortbread Crust
Dear Lemon Lovers....you are so welcome.
Seriously you gotta love lemons if you wanna try these out.
They're sweet and tangy and crumbly and have all sorts of feelings.
Such a simple bar and just wonderful.
The crust is what does it - such a nice contrast to the tang.
You have the crumbly cookie crust with a gooey lemony tart topping.
I should have just thrown whipped cream on the top and called it a day but a lemon bar is no lemon bar without the dusting of powdered sugar.
Plus I didn't have heavy cream on hand or else I probably would have hee hee
This recipe makes the perfect amount.
And shockingly you don't need many lemons...
I was ready to juice 6 but then I realized that lemon goes a long way, especially when incorporating the zest too.
This recipe is fairly easy and perfect for summer parties.
Bright colorful lemon bars.
(unless you hate lemons)
And there the magic is.
If you're wondering why some powdered sugar is heavy on some bars and not others...I may have accidentally dropped the bag and out spilled a blizzard of sugar.
If you didn't even notice there was a short story for you :)
But I feel as if it added character.
And one more thing...
The ratio of shortbread to lemon filling is perfect which is sometimes hard to accomplish.
So here's my recipe lemon heads
1 stick of butter melted and cooled for 10 minutes
¼ c sugar
Pinch of salt
1 ¼ c flour
1 scant c sugar (almost 1 cup)
2 Tbs flour
Pinch of salt
Juice of 2 ½ lemons
Zest of 2 lemons
½ tsp vanilla extract
Confectioners sugar for dusting at the end (optional)
Preheat oven to 325, line an 8x8 pan with foil and spray the sides with baking spray.
In a medium bowl combine all ingredients for the crust then press into the 8x8 foiled pan – poke all around with a fork to prevent any “puffing” during baking.
Put in the freezer for about 5 minutes to firm up (since we used melted butter) and when times up put in the oven for about 20 minutes until slightly browned.
Just before the crust is done (about 5 minutes left or so) sprinkle a thin layer of sugar over the crust and continue baking.
When done pull out – and whisk all ingredients for the lemon bar then pour over top of the crust.
Increase the heat to 350 and bake the bars for about 20 minutes, until no jiggle sort of jiggle is left!
Pull out and let cool for an hour. Then either place in the fridge (which can be stored for about 4 days) or cut the bars and dust with powdered sugar and ENJOY!!