Spring Lemony Squares...

I got a big bag of lemons from the neighbor another day and the hubby started to squeeze out the juice right away. He, then, made some lemon ice tea and mentioned about making lemon sorbet…and the lists go on and on and on.

I often make lemon dessert because the hubby and I love anything lemon. Who doesn’t?    Especially this time of the year when everything is so bright and shine.  We just can’t get enough of lemons.

 
Yesterday, I made some Lemon bars to a retirement party of my former co-worker and received quite positive feedback from my friends at the office – and that’s really made my day.    When I got home, the hubby was asking if I left any of lemon bars for him. Oooops!  Sorryyyyy.... 

 

 

The secret of making a really goooood lemon bars is lemon zest and lots of lemon juice. Lemon bars, in fact, should lead with the shocking tangy the moment you bite into it and then the sweetness comes later. This bright creamy citrus custard with the zingy tangy lemon zest on the flaky shortbread crust is just so perfectly delicious after big meals as palate cleansing. But be careful though, it can be quite addictive. Be warned!

What you need: for 24 bars

For Crust: 9 x 13-inch baking pan

2 cups all-purpose flour
1/2 cup powdered sugar (plus for dusting)
1 cup (2 sticks) unsalted butter soften in room temperature
A pinch of salt

 How To:

- Preheat the oven to 350’F
- Line the 9x13 inch baking pan with aluminum foil or parchment paper and grease with butter, set aside.
- Whisk together butter and powdered sugar using either standing or hand electric mixer or spatula, and then add flour and salt and mix well until it form into the dough (I use spatula and my both hands!)
- Transfer the dough to the prepared baking pan and use your fingers to press the dough out evenly to the bottom of the pan, dust your hands with flour if necessary.
- Chill the dough in the refrigerator for at least 15 minutes or put it in the freezer for 5 minutes, as I did, and bake for 18-20 minutes or until it turn slightly golden brown.
- While the crust is baking, let’s make the filling!

For the filling:

4 large eggs
1 cup granulate sugar (or more if you like more sweet)
1/2 cup fresh squeeze lemon juice
2 tbsp. finely grated lemon zest
1/4 cup all-purpose flour
A pinch of salt

How to:
- Whisk together the eggs, sugar, salt, lemon juice and zest and stir in the flour until it has no lumps.
- Pour the lemon mixture directly in the fresh baked crust, and put it back into the oven and bake for 25-30 minutes.
- Let it cool completely before dusting with powdered sugar, cut into small squares and serve.

 

Enjoy!

 

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