Lemon Bars (new and improved)

Spring is teasing me. The sun is shining, the daffodils outside my front door have bloomed, my cat is shedding his winter coat onto every single thing I own. But then I try things like going for a run early on a Saturday morning and only make it around the block because it is actually still below freezing. Or I store my space heater away for the winter only to wake up to goosebumps when my feet hit the cold floor.

Spring, I am luring your in with these totally, perfectly tart Lemon Bars. In fact, I am skipping right by you and calling on summer. Because these lemon bars should really be eaten in full sunshine, on the back steps, in bare feet.

Or snuggled under a heated blanket during an early April cold snap. I’m not that picky.

I am picky about my lemon bars though. I’ve even blogged this recipe before, based on a recipe from alpineberry. But this batch was such an improvement that I have to share it again. I like my lemon bars tart. Like pucker up tart. With a sweet crust that doesn’t get in the way, but serves as a nice firm base for all that lemon goodness. Just a sprinkle of powdered sugar on top does the trick.

Lemon Bars
adapted from alpineberry

1 cup flour
1/2 cup confectioners’ sugar
dash of salt
1 stick unsalted butter, cold and cubed

2 eggs
1 cup superfine sugar (I just pulse regular granulated sugar for a minute in a food processor to get it super fine)
1/4 cup flour
dash of salt
1 Tbs lemon zest (or as much as you get from the lemons needed for the juice)
1/2 cup lemon juice (for the zest and the juice, I used about 6-7 lemons)

Preheat oven to 350 degrees. In a food processor, pulse flour, confectioners’ sugar, salt, and butter together until mixture resembles coarse sand. It will seem really dry, but dump it into a greased 9×9 square pan and press it down evenly. Bake until the crust turns golden at the edges, about 15-20 minutes.

Meanwhile, whisk together the eggs and superfine sugar in a medium bowl. Stir in the flour and salt and mix until incorporated. Add the lemon zest and juice and whisk until smooth and pretty. Pour over warm crust and return to oven. Bake for 15-18 additional minutes, until filling is just set. Let cool completely before cutting and serving. If desired, sift a little confectioners’ sugar over the top of the sliced bars.


4 Comments to “Lemon Bars (new and improved)”

  1. These are in the oven right now! So excited… I only needed 3 lemons- lucky me since I only had 3!

  2. These look perfect!! Mike was just bugging me about finding a lemon bar recipe to make for him, so I’ll be baking these in the very near future 😉 I miss you!!

  3. Yes these are pretty darn good if I do say so myself!! Let me know what you think. Miss you too!

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