Don't forget about the GIVE-A-WAY, only a few more days! I have to admit, I have never know until now that lemons are in season in the winter. There is nothing more beautiful the bright yellow, against the dark green in the winter! These lemon bars are great, but tomorrow I'll post a citric bar that will blow your socks off! Try them and you decide your favorite.
For the Crust
1 Cup Butter, at room temperature
1/2 Cup Sugar
2 Cups Flour
1/8 t Salt
For the Filling
6 Eggs, at room temperature
3 Cups Sugar
2 T Lemon Zest
1 Cup Freshly Squeezed Lemon Juice
1 Cup Flour
Powdered Sugar, for dusting
Preheat oven to 350F.
For crust, cream butter and sugar. Combine flour and salt, and add flour to butter mixture, until just mixed. This will not hold together. Dump dough onto well-floured cold surface, and gather into a ball. (Remember the less you handle the dough with warm hands, the flaker it will be when baked off). Press flat into a well greased 9x13 pan. Bake crust for 18-20 minutes, until lightly browned. Let cool on wire rack.
For filling, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until filling is set. Let cool to room temperature.
When cooled dust with powdered sugar.
Use candied lemons to put a twist on the finishing of your lemon bar.
I zest and juice my lemons ahead of time, that makes this recipe come together a lot quicker.
Pop your lemon bars in the freezer for a few minutes before serving them, this makes this light bar even more refreshing.
I love serving my lemon bars in muffin cups, white is my preferred color, and they come in all different sizes.