Spring is in the air, and my little garden is in need of some pruning and picking. I have plenty of meyer lemons and navel oranges to use and giveaway. I want to start canning again and make some orange marmalade and lemon curd. These make perfect little gifts for my friends and family especially since it’s homemade. I’m always looking for recipes to use my citruses and I’ve been on the hunt for a sweet lemon bar recipe. My latest magazine from Food Network featured it and I knew it would be a nice dessert to bring to my girlfriend’s house. I loved the crunchy crust, it reminded me of the girl scouts shortbread cookies. The lemony gooeyness of the bar is just yummy in the tummy-delish. If you’re looking for something refreshing and tangy, you have to bake a batch of these!
Classic Lemon Bars
Adapted from Foodnetwork Magazine
Ingredients:For the Crust:Vegetable oil, for greasing 1 1/2 sticks of unsalted butter, diced 2 cups of all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner’s sugar, plus more for garnish 1/4 teaspoon salt For the Filling:4 large eggs, plus 2 egg yolks 2 cups gramulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon greated lemon zest 1 cup fresh lemon juice (from about 6 lemons) Preparation:1. Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.2. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.3. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving.
Review: Sweet and tangy…just how I love my lemon bars. Don’t forget your glass of milk so you can hide the sugar powder lips! Best part, this was my girlfriend’s husbands favorite dessert…it was like striking gold with him! I just love bringing happiness through food to others. 😉