As happens every now and then, life handed me some lemons...
(or someone was giving them away at work and I took more than my fair share)
...so I made Lemon Bars.
I have to apologize to any of you if you've ever posted your beautiful lemon bars and felt someone come by with just a "that's nice" attitude. That was me. I just didn't know.
How was I to know that lemon bars made with beautiful fresh lemons were so luscious, and sweet, with just the right amount of tartness?
I was living in ignorance. I'm so glad my eyes have been opened.
If you're still living in the dark, please make these and join me in the land of lemon enlightenment.
Lemon Bars (from The Joy of Baking)
1/2 cup unsalted butter at room temp
1/4 cup confectioners' sugar
1 cup all purpose flour
1/8 tsp salt
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice
1 tbsp grated lemon zest
2 tbsp all purpose flour
Preheat oven to 350. Grease an 8x8 baking pan.
Cream together butter and sugar until light and fluffy. Add flour and salt and mix together until dough just comes together. Press into bottom of greased pan and bake for 20 minutes.
With mixer, beat sugar and eggs until smooth. Stir in lemon juice and zest until combined. Fold in flour. Pour over shortbread crust and bake for 20 minutes until filling is set.
Cut into squares or triangles and dust with powdered sugar.