Hi There Internet!
Wow, it’s been a really long time since I shared a recipe with y’all. I’ve missed you! Sometimes you just need a little blogging break – and now that I’ve taken one, I’ve got a bunch of culinary energy built up and I can’t wait to share more recipes and silly stories about my WASPY life.
Ok – so lemon bars. Yeah, you’re going to want to go ahead make these as soon as is reasonably possible. They are sooo simple and delicious. I made them for my roommate’s birthday earlier this week because she has been craving lemon desserts. Who doesn’t love the freshness and tart/sweet combo of a lemon dessert?
2 cups all purpose flour
1 1/2 sticks of butter, diced
1/4 cup packed light brown sugar
1/2 cup confectioners sugar
1/4 teaspoon salt
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all purpose flour
1 tsp grated lemon zest
1 cup fresh lemon juice (depending on size, 8-10 lemons)
Preheat to 350 degrees F. Line a 9-by-13-inch pan with foil, leaving a 2-inch overhang on all sides; grease the foil with oil or non stick cooking spray. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving.