Spring Break is only two days away, and even that may seem like an eternity. To hold your mind over until the glorious last-bell rings, here is a recipe for lemon bars:
¾ cup of all-purpose flour
2 tbl. powdered sugar
¼ tsp. Kosher salt
Zest of 2 lemons, finely grated
6 tbl. unsalted butter (chilled and cubed)
3 large eggs
1 ¼ cups granulated sugar
1 ½ cup lemon juice
¼ cup of all-purpose flour
Sifted powdered sugar for the top
- Preheat oven to 325 degrees Fahrenheit
- In a large mixing bowl, whisk together the flour, powdered sugar, salt, and lemon zest. Cut the butter using a pastry cutter or the tines of a fork until it in roughly pea-sized pieces and a very loose, shaggy dough has formed. Transfer to an ungreased eight-inch square baking dish. Spread it out evenly over the dish and press it in firmly. Bake for 25-30 minutes, or until light golden brown and fragrant.
- Meanwhile, whisk together the eggs and sugar in a medium mixing bowl until smooth and streak-free. Stir in the lemon juice with a whisk. Add the flour and stir it until frothy and completely smooth. Pour over the shortbread base as soon as it is taken out of the oven, and return to the oven, reducing the temperature to 300 degrees. Bake for 30-35 minutes, or until the top has just set in.
- Allow to cool completely before cutting. For a neater appearance, trim away the edges before cutting into squares. Generously sprinkle powdered sugar on top just before serving.
A big thank you to popsugar.com for inspiring this recipe.
By: Tessa Geigle
Photo Credits: popsugar.com