Remember that lemon zest we used yesterday? Today's recipe will use up the rest of that lemon. And the rest of your diet willpower.
These lemon bars are one of my husband's favorite desserts. They look like a lot of work, but they really go together very easily. Here are some easy to follow instructions that will get you baking the best lemon bars ever. Feed them to someone. They'll love you for it. Or, keep them all for yourself. I told you! Diet willpower is useless against my wicked lemon lusciousness. Mwah hah hah.
serves 9, because I cut them really big
Ingredients for Crust:
1/2 cup butter at room temperature
1/4 cup confectioner's sugar
1 cup all-purpose flour (I recommend White Lily for all-purpose use. It makes a difference.)
Ingredients for Filling:
1 cup granulated sugar
2 large eggs
Juice of 2 to 3 lemons (You want 2/3 cup. Don't use the juice that comes in those cute little lemon shaped containers. Avoid all bottled lemon juice for this. Use lemons. They're like 30 cents a piece. Besides--- you need the peel next!)
Zest of one lemon
2 Tbsp all-purpose flour
Preheat your oven to 350 degrees. Lightly spray an 8x8" square with non-stick spray.
In your handy dandy stand mixer (or in a bowl, with an electric mixer), beat your softened butter and confectioner's sugar until creamy.
Add in the salt and flour. Your dough will look like floury crumbs.
Press this dough into your prepared pan and bake for 20 minutes.
Meanwhile, prepare the filling. Beat your eggs and granulated sugar until yellow and smooth. Add lemon juice and zest. Gently mix in your 2 Tbsp flour and make sure it's well-combined.
When the crust is done, remove it from the oven and carefully pour the filling on top. Return to the oven and bake an additional 20 minutes.
Let cool completely, then dust generously with confectioner's sugar.
These bars can be served warm from the oven, at room temperature, or chilled. Store leftovers in the fridge, if there are any.