It’s EASTER month!!! This is not an egg, it’s a Lemon bar! Sweet and easy to bake shortbread crust, tangy lemon on top, and dusted with powdered sugar. Mmmm … mmmm …. mmmm
This is a PSA!! We only have 2 weeks left before Easter!!! This is why I have the lemon bar in egg shape because I want to remind myself too to get ready for Easter!!
Are you ready for Easter yet? What are the must-have Easter meal do you have in your house? Most importantly, what dessert do you always have at every Easter? I was looking on the internet about Easter and the top three are …
- Carrot cake
- Hot cross buns
- Bunny cakes
Those are great desserts but the weather in Texas has been hot-cold-hot-cold and the minute you think Spring is here, the weather drops to 40 degrees (I know in some places that’s not cold at all, but it’s cold for Texas!!). So I decided let’s Spring it up even when the weather is still ever-changing. I’m going to do recipes that has lemon as the main ingredient for EASTER month. The first recipe is Lemon Bars. This recipe is really simple and straightforward and you probably already have all the ingredients in your house! Don’t you just love recipes like that?!
In your stand mixer bowl, mix together the melted butter, sugar, vanilla extract and salt.
After the butter is all mixed together, add the flour and combine until it comes together.
It looks crumbly and it’s ok! It’s not going to look like the usual cookie dough that comes together, but it will be delicious!
Pour all the dough into the parchment lined baking pan. Press it firmly to cover all the baking pan surface. When you use your finger to press it to the baking pan, it does leave the finger marks. So after I use my finger, I like to press it again with the back of a measuring cup to make it somewhat smoother. Bake the cookie for about 18-22 minutes until it lightly brown.
While the cookie is baking, we can start making the lemon mixture. So so simple. I counted the steps and you only need 3. Really!! The first one is sift the sugar and the flour. The second is to zest and juice the lemon. Remember to zest first then juice. If you juice it first, the lemon won’t be plump and it would be hard to juice it. I might or might not have made that mistake before. ? Then the third is mix everything together with a whisk. Really simple!!
Just to make sure I don’t have any seed , I strained the lemon mixture. As you pour it to the strainer, it is going to smell oh so lemony!!
When the cookie crust is golden brown, take it out of the oven and let cool for 5 minutes. Then pour the lemon mixture on top and bake again for 22-24 minutes.
When it’s done, it should look glossy and set.
Since this is for Easter, I whip out my egg shape cookie cutter. To get the egg shape, you can do one of two things. You can use the cookie cutter as you would cut a cookie and take the bar our. The second way it I put an indentation onto the bar.
Then using a sharp tip knife, cut along the indentation.
Dust the powdered sugar on top. I would say that if you like the tartness of the lemon bar, you can opt out of dusting the powdered sugar. It’s really delicious!! But if you want something sweet to cut the tartness, for sure sprinkle on!!! And it makes the bar looks pretty!!
You can see from this layer, this dessert is going to be one yummy bite!! Enjoy!!!
Happy Baking!!!
| Servings |
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- 1 cup butter, melted
- 1/2 cup sugar
- 2 tsps vanilla extract
- 1/2 tsp salt
- 2 cups + 2 tbsp flour
- 2 cups sugar
- 6 tbsp flour
- 6 eggs
- 2 tbsp lemon zest
- 1 cup lemon juice (from 4 medium lemons)
Ingredients
Shortbread crust
Lemon mixture
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- Preheat the oven to 325°F. Using a parchment, line the bottom and sides of a 9×13 baking pan. You want to leave an overhang on the sides to be able to take out the finished bars. Set aside.
- In a stand mixer bowl, mix the melted butter, sugar, vanilla extract, and salt together.
- While the machine is on low speed, add the flour and stir to completely combine. The dough will be crumbly.
- Using your finger, press firmly into baking pan. Use the back of a measuring cup to make sure the layer of crust is even. Bake for 18-20 minutes or until the edges are very lightly browned.
- Sift the sugar and flour together in a large bowl.
- Add the eggs, lemon zest and lemon juice and whisk until completely combined. Strain to another bowl.
- Pour the lemon mixture over the warm crust.
- Bake the bars for 22-26 minutes or until the center is firm and is set.
- Put the baking pan on top of a wire rack. Let cool.
- Chill in the refrigerator for 1-2 hours.
- Take it out of the pan and sprinkle with powdered sugar. Cut into desired shape.
Adapted from : Sally's Baking Addiction
