Lemon Bars - July, 2022.

I think lemon is one of the greatest tastes put on the planet. Well, after chocolate, of course, but these Lemon Bars need no boost from the cacao bean. However, I often serve pieces of chocolate next to these bars.

Baking hint: buy big ripe/soft lemons! Roll them back and forth on the counter to make them juicier.

This recipe is a two-step process, but worth it!

• Ingredients
• Crust
• 1 cup all-purpose flour (plus some to dust the baking pan)
• ½ cup confectioners’ sugar
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter cut into even pieces almost at room temperature (plus a little extra for greasing the baking pan)
• Topping
• 3 large eggs
• 1 cup granulated sugar
• ½ cup freshly squeezed lemon juice (2-3 lemons)
• 1 ½ tablespoons freshly grated lemon zest (1-2 lemons)
• 3 tablespoons all-purpose flour
• Big pinch of salt

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9" square baking pan with butter.
• Dust with flour and tap out the excess
• For the crust, sift the flour, confectioners’ sugar and salt directly into a medium sized mixing bowl.
• Add the butter pieces and mix into the flour, first with a fork and then with your fingers, if needed.
• Pat the crust dough evenly into the prepared baking pan.
• Bake 15 minutes or until golden. Let the crust cool while you make the topping.
• To make the topping, beat the eggs in another mixing bowl until frothy. Add the sugar and mix well.
• Beat in the lemon juice and zest. Combine well.
• Measure the flour and salt. Sift together directly into the topping mixture.
• Mix gently until incorporated into the lemon mixture.
• Pour the topping over the baked crustt
• Bake 15 minutes or until the topping is set with tiny bubbles on the surface.
• Remove the pan from the oven and let cool at least for one hour.
• Cut just before serving. Refrigerate any left-overs. 12-16 pieces