Spring has sprung, and although on one hand this is expected, so many things are new as if for the first time. California poppies line the highways and byways of daily travel. Sunlight in the evenings invigorates. The sun seems to be everywhere … in the sky, in the mood, and in the food.
inspired by the amazing Ina Garten
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp salt
- 6 extra-large eggs at room temperature
3 cups sugar
- 2 TBS grated lemon zest
- 1 cup lemon juice, freshly squeezed
- 1 cup flour
- Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees F.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Try not to eat too much of the “extra bits” as you do this. Chill.
2. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
4. Cut into bite sized pieces and dust with confectioners’ sugar.
- My favorite grocery store has the most wonderful lemons in stock. They are the size of limes and just full of juice. These were certainly what got me onto the lemon bar kick.
- Lemon bars make great thank you gifts for people who have jumped in to lend a hand.
- I love this plate.