With Erin's blessing, I've been raiding the lemon tree lately. Lots of lemonade in our house, which makes my kids and husband very happy. I, on the other hand, love lemon desserts above all others, and I'd been craving lemon bars.
This extremely simple recipe comes together in minutes. I love the way the lemon curd develops a tiny meringue-like crust on top. I love the shortness of the crust. Okay, I admit it, I love the whole package.
And yes, I know these are traditionally finished with a dusting of powdered sugar. But who has the patience to go through an extra step when there are lemon bars in front of you, waiting to be eaten? Not I. Never. (Also, I find that the extra sugar on top takes away from the tart surprise of the lemon curd, which, to my mind, is the whole point of lemon bars in the first place.)
Lemon bars in winter
Preheat the oven to 350 degrees.
First, make the crust:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup (2 sticks) butter, melted
- pinch of salt
While the crust is baking, make the filling:
- 4 eggs
- 2 cups sugar
- 1 tsp baking powder
- 1/4 cup flour
- 5/8 cup lemon juice
Take the crust out of the oven when it's ready. Pour the lemon filling over it and return the pan to the oven. Bake 30 minutes or until the filling is set and no longer jiggly when you shake the pan. Cool completely - refrigerate, even - before cutting into bars. I was impatient, which is why the bar shown in the photo above is less than perfectly cut.