I thought we could all use a bit of a break from peanut butter (my overstock is finally depleting), and the freshness of lemon is the perfect antidote. These lemon bars are one of my husband’s favourite treats, and I don’t make them nearly often enough.
Let’s focus on lemon freshness, and not the cleaning kind – I think my cleaning prowess was called into question today when I had this conversation with my 3-year-old:
Me: Time to clean up the toys.
Me: I have to vacuum.
G: Who’s coming over?
I’d rather make my house smell like lemons in other ways.
Lemon bar ways.
I don’t recommend making these unless you have fresh lemons – when you use 1/2 a cup of lemon juice, and not any other flavours, you will definitely notice if the lemon juice is not up to par.
So you’ll need to get fresh lemons (about 4) and make these. They’re a perfect combination of shortbread crust in equal amount with tart, creamy lemon. Perfect with tea, if you’re into that kind of thing. My mom is, and it’s her recipe, so I should mention the tea. Personally, I like these with more lemon bars.
- 1 cup all purpose flour
- ¼ cup sugar
- ½ cup butter or margarine
- LEMON LAYER:
- 1 cup granulated sugar
- 3 Tbsp flour
- 3 large eggs
- 1½ tsp grated lemon zest (1 lemon)
- ½ cup fresh lemon juice (best at room temperature to get the most juice out)
- Preheat oven to 350 degrees. Lightly grease an 8" square baking dish.
- For crust, combine flour and sugar, then cut in butter until mixture resembles coarse crumbs. Press mixture into prepared baking dish and bake for 15-20 minutes, until set but not very browned.
- For topping, whisk sugar, flour, eggs, lemon zest and lemon juice in a medium bowl just until smooth - don't overbeat. Pour over warm crust.
- Bake 25-30 minutes longer, or until set and edges are just browned. Cool completely in pan on rack before cutting into bars.
- Store in the refrigerator.