Lemon bars are a favorite in our house. Ever since I first shared them with you here, (which, if you see the bad quality pictures you’ll know why I’m re-posting this!) I’ve made them over and over again! I can’t repeat myself enough in saying that I’m a #lemondessertlover
I especially love everything with lemon in the Spring! I think there’s just something so fresh and spring-y about a lemon dessert don’t ya think? As you can see, I’m totally ready for Spring! We had a big rain storm yesterday, and you should’ve seen the wind!!! It was so fierce!
It literally kept me awake for a while last night! I can only imagine what a tornado must be like (I don’t even want to imagine it, it freaks me out!)
Today was sunny again (but cold!) and it’s the start of a new month. Hello February!! The flowers have already started to bloom, and we are that much closer to Spring, which is my favorite season after Summer. #summerforever!
Oh! And it also means that we are two weeks away from Valentine’s Day! I don’t even want to think that far ahead into the year because for me, January passed kinda fast, and I’m not ready for the year to suddenly be halfway over…I mean, it just started!
But I agree with you that plans have to be made in advance (which is what I love to do) so I know that you’ll need this lemon bar recipe for Valentine’s Day! And that is the point of this whole blog post. I know that you were thinking about a lemon dessert, and that you didn’t know where to look, and happened to stumble upon my blog with these amazing lemon bars and now you really want to make them! Right?!? Of course right!
So look no further because you know what? These lemon bars are so, so easy to make, you can even make them a day in advance to save time! Actually, they’re even better the next day, or even refrigerated! Plus, you can add fresh raspberries and whip cream to fancy them up!
Have a Sweet Day!
Jessica the Baker
FOR THE CRUST:
2 cups Flour
1 cup Powdered Sugar
1 cup Cold Butter
1/2 tsp. Salt
FOR THE FILLING
2 cups White Sugar
1/3 cups Flour
1/2 cup Fresh Lemon Juice
Powdered Sugar to sift over the finished bars
Preheat the oven to 350 degrees. Prepare a greased 13×9 in. pan
In a bowl combine the flour, powdered sugar, butter, and salt. You want the dough to barely come together. But make sure it’s sturdy. Pour the crust into the pan and press the dough into a really firm crust with a spatula. Poke a few holes with a fork to release steam while par-baking the crust. Bake the crust for 15 min. It will barely golden. When you take it out, press the crust down with a spatula to release any steam bubbles that have formed, and to make a more compact crust.
While the crust is baking, make the filling. In a bowl whisk the eggs until fluffy. Add the sugar, whisking constantly so that the yolks are not “cooked” by the sugar. When the eggs and sugar are well combined, add the flour to the filling and mix well. Finally, add the lemon juice and whisk to combine. Pour the filling over the hot crust when it comes out of the oven. Return to the oven to cook for another 15 min. The lemon should just be set, and the top should have a tiny bit of golden color to it. Le the lemon bars cool completely before sprinkling with powdered sugar and and cutting into bars.