Summer Yum in a Bar

This is one of my favorite recipes for sweet treats. It is light, fresh and a mouth bite of yum that just fits the summer heat. And not only is it easy to eat, it is easy to bake!

This is a recipe that I found on my favorite baking site Joy of Baking. I have never had a recipe go wrong from this site and I always pick up new baking techniques to make my creations even easier (and fun!).

Lemon Bars

Ingredients



Shortbread Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner's (powdered or icing)  sugar 
1 cup all purpose flour 
1/8 teaspoon salt



Lemon Filling:
1 cup granulated white sugar 
2 large eggs 
1/3 cup fresh lemon juice (approximately two large lemons) 
1 tablespoons grated lemon zest*
2 tablespoons all purpose flour
 

Garnish:
Confectioner's (powdered or icing) sugar 

*Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

Recipe

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust:
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling. 

Lemon Filling: 
In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.

To serve:
Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. TIP: If you are not serving right away, then wait to cut and powder until just before serving.

Yield: 16 - 2 inch bars

For more details and videos for this recipe visit Joy of Baking.