It is finally spring here in Michigan. Winter seemed to drag on and on, but alas, here we are. And most of the snow is finally leaving us to make way for the new season. Winter is pretty, but I’d rather be raking, gardening and heading out on the Harley with friends (and perhaps a quick dip in the pool) than snowplow and shovel snow.
So, to welcome in the new season, Lemon Bars just seemed to fit the bill~and Joe LOVES anything and everything “lemon”. This particular recipe is not too sweet nor too tart. Just the right amount of both. Perfection!
So Happy Spring to all of you! Pull up a chair, grab something cold to drink and get yourself one of these pretty delicious little treats!
Sláinte!
- 2 1/2 cups flour white
- 2 cups sugar white
- 2 sticks butter softened
- 4 medium eggs
- 2 1/4 teaspoon lemon zest
- 1/2 cup Lemon Juice
- 2 Tablespoons confectioner's sugar
- Preheat oven to 350 degrees
- In a medium sized bowl, mix 2 cups flour, 1/2 cup white sugar and butter with pastry blender (or 2 forks) until all ingredients are combined. Dough will be dry and some lumps.
- In a 9x13 ungreased pan, firmly press dough to bottom.
- Bake for 20 minutes, or until edges are slightly brown.
- Meanwhile, in separate bowl, whisk remaining 1 1/2 cup sugar and 1/4 cup flour. Then add eggs, lemon zest and lemon juice. Whisk well and pour over pre-cooked crust.
- Bake for 25 minutes, or until edges are browned and center is set (they will firm up as they cool).
- Cool in pan for 45 minutes. Then sprinkle confectioner's sugar over top of bars. Cut into 24 bars.
Adapted from: Betty Crocker's Best Lemon Bars
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