Luscious Lemon Bars

Who doesn't love lemon bars? They are a family favorite as much in my home as they are in yours!

The light citrus aroma as they bake brings back memories of spring and summer. Given we are now bracing for a massive dump of snow, this is a refreshing change.

These bars have a gorgeous crumbly shortbread crust and a mild lemon topping. Adding flour gives the topping a perfect consistency; no more runny bars !!

Baking powder added to the topping also allows for maximum rise. These come out of the oven filled with tiny little bubble holes on the crust. Perfect for holding that sprinkling of icing sugar :)

Anyway, enough talk! Let's get baking. Pics first, ingredients later.

Here We Go !

Seems all great cooks start with butter so here I am, following in their footsteps! Yes a full cup of butter.... hey, you want a great crust or not?!

Moving along - this is the crust mix, soft, smooth and easy to work with.

I pressed the crust with my fingertips into a well greased
9 X 13 inch baking pan.

This is the topping mix (eggs, sugar, flour, baking powder,
lemon zest and fresh lemon juice).
Tip: use a rasp for zesting. You won't regret it !

The crust is baking away; don't worry if it bubbles up during bake time.
It immediately settles down when removed from the oven.

Pour the topping on the crust right away and return to the oven for

the last 25 minutes of baking time.

The squares are ready - slight browning on top and springs back to the touch.

HERE THEY ARE !!!!!!!!!!!!!!!!

They didn't stick to the bottom of the pan, they have a lovely consistency and
they were not complete without a dusting of icing sugar.

RECIPE:

WHAT YOU NEED

Crust ingredients:
2 cups all-purpose flour
1 cup unsalted butter (melted)
1/2 cup sifted powdered sugar

Lemon filling:
4 large eggs at room temperature (beaten with a whisk til light and fluffy)
1 teaspoon baking powder
1 3/4 cups fine white sugar
zest of 1 large lemon
juice of 1 large lemon (or 2 small lemons - basically enough for 1/2 cup of juice)
4 tablespoons all-purpose flour

MAKE IT

PREHEAT oven to 350F
GREASE 9x13 inch rectangular cake pan
COMBINE crust ingredients and press with fingertips into pan
BAKE for 20 minutes

FILLING: As crust is baking combine all remaining ingredients and whisk together until well combined.

When crust is baked, remove from oven, fill with lemon filling; return to oven
BAKE for an addition 23-25 minutes (don't let the top get overbrown - see pic above for what you are looking for!)

REMOVE from oven and allow to cool for 1/2 hr on a wire rack.

Tip: To remove from baking pan, cut the bars in half and remove each half with a large flexible spatula. Then finish cutting bars into squares

DUST with sifted icing sugar and you are DONE.

Last steps - VERY IMPORTANT: Put on a pot of tea and I will be there shortly ;)

NOTE: If you prefer a tangier bar, I highly recommend pastry chef Anna Olson's Lemon Bars from her Sugar cookbook.