Spring is here! Hallelujah! I could sing from happiness at the thought. The tree in our front yard is beginning to blooming and I love to see the beautiful pink flowers! Every year I try to pay attention to when the trees first bud and sprout leaves, half of the time I miss it and suddenly realize that everything is green. Does this happen to anybody else?
Along with Spring we are also getting ready to celebrate Easter and that really marks the beginning of season for me. With warmer weather heading our way I am in the mood for something bright and delicious. I plan on making these lemon bars within the next few days and try to keep myself from eating the entire pan in one sitting.
The photos below are from last December when I made them during my first catering gig for a business grand-opening. They were a huge hit then, and I can’t believe it’s taken me this long to make them again. Enjoy and I hope you will consider making these for your special Easter dinner this weekend.
- 2 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 sticks (1 cup) salted butter, cold and cut into small cubes
- 1 1/2 cup sugar
- 1/4 cup flour
- 4 large eggs
- 4 medium sized lemons, zested and juiced
- Powdered sugar for topping
Directions: Preheat the oven to 350 degrees. Generously grease a 9×13 baking pan with butter. To make the crust: stir together the flour, sugar, and salt. Add the cold, cubed butter to the flour and use a pastry cutter to work the butter into the flour until it is combined and resembles wet sand. Press the crust mixture into the bottom of your prepared pan and bake in the preheated oven until the crust is golden around the edges, around 20 minutes. For the filling: stir together sugar and flour. Add the eggs to the dry mixture and whisk to combine. Add lemon zest and juice and whisk until completely incorporated. Pour filling over crust and bake another 20-25 minutes or until golden and set. Allow to cool in the refrigerator for at least 2 hours before sifting powdered sugar on top and cutting into squares.
Here are the ingredients we need for the crust- easy peasy lemon squeezy! Only, save the lemon squeezing for later.
Add the flour, sugar, and salt to your bowl. Add the cold, cubed butter and prepare yourself for a workout.
Using a pastry cutter, work the butter into the flour mixture until it resembles wet sand.
Does anybody want to buy me a new pastry cutter? I worked mine over pretty well making this crust.
Butter a 9×13 baking pan generously, don’t skimp! Butter makes everything better.
Pour the crust mixture into the buttered pan. At first this looks like it won’t amount to much… just wait!
Press the mixture until it is firmly packed.
Bake in a 350 degree oven for about 20 minutes until lightly browned around the edges and golden. Beautiful!
While the crust is baking start preparing your filling. Here are our cast of characters for the filling. Nothing fancy or complicated about this recipe, that is why I love it!
Start off by giving your lemons a good scrub and zest all 4 of them. Look at those naked little lemons!
Now squish the living daylights out of those lemons. Save all of the juice and strain out any seeds that try to sneak into your delicious treat.
Next, add the flour and sugar to a bowl and whisk to combine.
Add the eggs and whisk those in completely.
Now for the good part, add the lemon zest and the freshly squeezed lemon juice (sans seeds).
Pour the filling over your crust and pop it back into the oven for another 20-25 minutes.
It should look a little something like this when it is done. You want to make sure the filling is completely set or else your bars will be much goopy-er than you anticipated.
Let the pan cool in the refrigerator for at least 2 hours before sprinkling with powdered sugar. Oh my…
Oh good heavens…
Swoon! Honestly, just look at that! Try not to eat them all at once, but I won’t judge if you do. Enjoy my dear friends!