Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.

Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

Directions: 

1. Preheat oven to 350 degrees F.
2. Spray an 8 inch square baking pan with nonstick cooking spray.
3. Line the baking pan with parchment paper.
4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
6. Press the butter mixture into the baking pan. 
7. Bake the crust for 15 to 20 minutes or until lightly golden.
8. Zest the remaining zest into a large bowl.
9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
13. Remove the golden crust from the oven.
14. Carefully pour the lemony egg mixture on top of the hot crust.
15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
16. Allow the lemon bars to cool for 5 minutes.
17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 

Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.

Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!

Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

Directions:

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
3. Press the cookie layer mixture into a 8x8 baking pan.
4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
6. Add the flour and sugar to the eggs and mix.
7. Add the lemon juice and lemon zest to the egg mixture and stir.
8. Pour over the cookie layer.
9. Bake the lemon bars for about 30 minutes or until the topping is firm.
10. Allow the lemon bars to chill before cutting.

Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.

Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.