|From Adriana Baking|
The weather seems to change abruptly from cold to hot every spring.
Along with the weather change, there are changes in peoples’ attitude as well.
They have a spring to their stride as they walk that was not there before. They smile more often, and laugh too.
The cold that was there before is gone, and instead, and new warmth has replaced it.
One of my favorite changes are the smells. From the smell of the orange blossoms blooming by the soccer field to the smell of the grated lemon zest I used in these bars, the promise of spring is everywhere.
Lemon bars are the perfect dessert to welcome spring. They’re sweet, yet tart and lemony, and have a buttery shortbread crust. I’ve tried other lemon bar recipes, but this one is my favorite by far. The lemon flavor is clearly present, unlike others I have tried. I added about one tablespoon, (not one teaspoon), of lemon zest because I think that it makes the lemon flavor really shine through. They also have a beautiful sugary crust that forms on the surface, and they don’t even have baking powder in the filling.
|From Adriana Baking|
Adapted from Cooking Fun by Rae Grant
1 cup all-purpose flour
1/2 cup confectioners’ sugar
Pinch of salt (for crust)
1 stick of cold unsalted butter
2 large eggs
1 cup granulated white sugar
2 tablespoons all-purpose flour
Pinch of salt (for filling)
1/4 cup freshly squeezed lemon juice
2-3 teaspoons finely grated lemon zest
Additional confectioners’ sugar
Set rack in the middle of the oven, and preheat to 350 degrees. Grease an 8-inch baking pan.
To make the crust: Combine the flour, confectioners’ sugar, and salt in a medium sized bowl. Cut in the butter into the flour mixture until it resembles coarse crumbs. Press the mixture evenly into the bottom of the greased pan, and build up 1/2 inch edges. (This keeps the filling from sticking to the sides of the pan later on). Bake crust for 15-20 minutes, or until golden. Remove from oven to let cool.
To make the filling: In a medium bowl, beat together eggs, sugar, flour, and salt. Whisk in the lemon juice and lemon zest until well combined. Pour the lemon filling over the crust (it is okay if the crust is still hot). Bake filling until just set, 20-25 minutes. Let cool completely before cutting into 2 inch squares. Dust with remaining confectioners’sugar if desired.