Nothing says springtime like lemon bars! I know that I love lemon throughout the entire year (I’ll make lemon bars or cookies at Christmastime), the bright yellow and refreshing flavor of lemon just sings of the sunshine. And goodness knows, our midwestern winters give way to us singing about the sunshine on its return! If, like me, you need some bright yellow in the beginning of the winter meltdown, try these lemon bars! Simple, real ingredients yield a simple, delicious dessert!
This recipe is featured in the April 2016 issue of Boom Magazine.
What you need:
- 1 c. all-purpose flour
- ½ c. unsalted butter, softened
- ¼ c. powdered sugar plus extra for topping
- 1 c. granulated sugar
- zest from 1 lemon, about 1 tablespoon
- juice from 1 lemon, 2-3 tablespoons
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- medium bowl
- pastry blender
- 8- or 9-inch square baking pan
- electric mixer fitted with a whisk attachment
- cooling rack
Time: 1 hour, plus 1 hour cooling
Freezeable: Yes! You may want to sprinkle powdered sugar over the top after you take them out of the freezer simply for appearance.
Serves: Makes 25 bars
Multiplying the recipe: Yes, this can be doubled. Use two square pans or one 9″x13″ dish
Preheat oven to 350F. In a medium bowl, combine the flour, butter, and ¼ c. powdered sugar. Using a pastry blender, cut the butter into the mixture until it resembles bread crumbs. Using your hands, press the mixture into an ungreased 8-inch or 9-inch square pan. (Make sure that your hands are completely dry, otherwise it will stick to your hands.) Make sure that it goes up 1/2-inch along the edges, as this will prevent the filling from sticking to the pan. Bake for 20 minutes. Remove the pan from the oven, but leave the oven on.
Once the crust has 5-7 minutes left to bake, use an electric mixer fitted with a whisk attachment to beat the granulated sugar, lemon zest and juice, baking powder, salt, and eggs. Beat on high for about 3 minutes. Pour the custard mixture into the baked hot crust. Bake for 25 minutes. Cool in the pan on a wire rack for about 1 hour. Once completely cool, dust the top with additional powdered sugar. Cut into 25 squares. The leftovers can be kept covered at room temperature for several days, but for a refreshing treat you can eat them straight from the freezer!