Light, yellow, and lemony can only mean one thing… Lemon bars! These lemon bars do not disappoint on the lemon flavor, using fresh lemon juice and zest.
I am kind of freaking out. Tomorrow my family and I are leaving for a 2 week trip to Europe! My freaking out is A) because I am SO exited and B) I still have to finish packing! In other words I am going to keep this post short. While we are in Europe we will be going to Switzerland and Italy. Overall, we will be in 6 different cities! Yeah, we are really packing it in and I am so excited! But like I said before, packing has been kind of tricky. I mean one day we will be hiking the Swiss Alps and the next seeing the David in Florence. Help?! As far as recipe posts go, have no fear. I have several posts lined up which are prescheduled to be published on specific days. The next time I really blog though I will have gone to Europe! Crazy stuff I tell ya.
These lemon bars are defiantly the best lemon bars I have ever had! So many times lemon bars have just a hint of a lemon flavor, but these are full on bars full of lemon. Bonus: They are super quick and easy to make! Pucker up!
For the Crust:
1 stick unsalted butter, very soft
1 cup all-purpose flour
1/4 heaping cup confectioners’ sugar
1 tablespoon cornstarch
Pinch of salt
For the Filling:
1 cup granulated sugar
1/2 cup lemon juice from 2-3 medium lemons
2 tablespoons half-and-half
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 teaspoons lemon zest, loosely packed
Confectioners’ sugar, for dusting
For the crust:
1) Preheat oven to 350 degrees. Spray an 8 inch square pan with cooking spray and set aside.
2) In a large bowl, combine all of the ingredients and cut the butter into the mixture using your hands until a crumbly mixture forms. Press crust into prepared pan creating an even layer. Bake crust for 12-15 minutes. While the crust is baking, make the filling.
For the filling:
1) In a large bowl, whisk eggs, sugar, lemon juice, half-and-half, and vanilla.
2) Add flour and whisk to combine, then add lemon zest and whisk again to combine.
3) Pour filling over crust and bake for 15-20 minutes, or until the top has just set and the middle is not jiggly. (Be careful putting the pan back in the oven as it will be hot!)
4) Let bars cool at room temperature for 1 hour, then place bars in the fridge for at least 3 hours. Just before eating, sprinkle with confectioners’ sugar. Bars will stay good in an airtight container in the fridge for up to 5 days.
Recipe from Averie Cooks