What better way to complement the random period of fine weather than making a batch of lemon bars? The buttery shortbread crust melts in your mouth, and the lemon filling instantly brightens up your palate. Not to mention, it’s so easy to make that you’ll have time to study for your midterms afterward. If you’re looking for something to add zest to your life, lemon bars are the perfect addition to your recipe book. We guarantee you’ll be walking on sunshine after eating these lemon bars!
What you’ll need:
For the crust:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/8 tsp. salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2-inch pieces
For the filling:
2 large eggs
1 cup white sugar
2 tbsp. all purpose flour
1/8 tsp. salt
2 tsp. finely grated lemon zest
1/4 cup freshly squeezed lemon juice
What you’ll do:
- Preheat oven to 350 degrees Farenheit. Butter an 8-inch square pan. To make the crust, combine the cup of flour, confectioners’ sugar and salt in your bowl. Add butter and stir until the mixture is pebbly.
- Press evenly into the bottom of your prepared pan.
- Bake until lightly golden, about 18-20 minutes. Set aside crust.
- To make filling, whisk together eggs, sugar, two tablespoons of flour and salt in a medium bowl.
- Whisk in lemon zest and juice until well combined.
- Pour over crust (it’s O.K. if crust is still hot).
- Bake until filling is just set, about 15-18 minutes. Cool completely before serving. Dust with confectioners’ sugar if desired.
Note: Recipe adapted from alpineberry.