Lemon desserts are the kind that are pleasing any time of year — be it a warm, Indian summer evening full of pink clouds or a crisp, fall day ridden with gray skies. We’ve had a mix of both around these parts lately — and these lemon bars always seem to hit the spot, no matter what the weather.
This recipe comes to you by popular request — I made these lemon bars a couple of times, months ago — and was recently asked to post the recipe, which required another fresh batch. The things a girl has to do for her food blog — I tell ya.
These bars are dense and buttery but the lemon truly brightens them up. They’re the perfect combination of tart and sweet. Delicious anytime. Especially late at night, while watching Golden Girls reruns. Just throwing that out there…
Recipe adapted from AllRecipes.Com
For the crust, you will need:
1 c. (2 sticks) unsalted butter, softened
1/2 c. sugar
2 c. all-purpose flour
Dash of vanilla
Pinch of salt
1. Preheat oven to 350 degrees.
2. In a medium bowl (or the bowl of a mixer with the paddle attachment), cream together butter and sugar until light and fluffy — 1 to 2 minutes.
3. Scrape down bowl and slowly add in flour.
4. Add in vanilla and salt.
5. Press into the bottom of a 9×13″, ungreased baking dish.
6. Bake 15 to 20 minutes, or until firm and golden.
For the filling, you will need:
The zest and juice of 2 lemons
1 and 1/2 c. sugar
1/4 c. all-purpose flour
1. Once crust has been removed, let cool for a few minutes.
2. In a medium bowl (or the bowl of a mixer with the paddle attachment), whisk together flour and sugar.
3. Add in eggs, lemon juice, and lemon zest. Mix well.
4. Pour on top of crust and bake immediately, for an additional 25 to 30 minutes.
5. Remove from oven and let cool completely before dusting with powdered sugar and slicing into bars.
Lemon squares will keep, refrigerated in an airtight container, for up to 3 days.
Bring to room temperature before serving.