Lemon bars are a quintessential summer dessert - no matter what time of year you make them! I discovered a recipe for them this past winter, when snow and ice was everywhere. They gave a delightful breath of summer, life and color to an otherwise dreary season.
What better time of year to make them than the season which they represent?
Makes: one 8" x 8" pan
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1/8 tsp. salt
- 1 cup sugar
- 2 eggs
- 2 Tbsp. all-purpose flour
- 2 Tbsp. lemon juice
- 1/2 tsp. lemon zest
- powdered sugar
- lemon zest and/or fresh raspberries (optional)
In the bowl of an electric mixer or with a hand mixer, cream the butter and sugar until fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of the pan and bake for about 20 mins. or until lightly browned. Remove from oven and allow to cool.
To make filling: with electric or hand mixer, beat sugar and eggs until smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the crust and bake for about 20 minutes, or until the filling has set. Remove from oven and allow to cool completely.
Once cooled, cut into squares and dust with powdered sugar. If desired, garnish with extra lemon zest or with fresh raspberries.
Eat them under a flowering lemon tree with a friend.