#1. I have my dream home all planned out.
#2. I have my Christmas list totally picked out.
#3. I have my birthday list totally picked out.
and last, but not least...
#4. I have collected about 1,000 recipes...most of which have been really good.
Last month, I had a bridal shower to go to at my work. What bridal shower is not complete without lemon bars? I love all things lemon...and these fit right in. I adapted this recipe from one I found on Pinterest. I'm glad I used this recipe- there's something about using fresh lemon juice that just makes it "that much better." Thankfully, I saved a few at home, because they were all gone!
recipe adapted from here
For the crust:
3/4 pound unsalted butter; at room temperature
3/4 cup granulated sugar
3 cups flour
1/4 teaspoon kosher salt
For the filling:
6 large eggs; at room temperature
3 cups granulated sugar
2 Tablespoons finely grated lemon zest
1 cup freshly squeezed lemon juice (about 7 small lemons)
1 cup flour
Confectioners' sugar for dusting
Butter a 9x13 baking pan, then line the bottom & sides with parchment paper (optional, but makes for easy removal from the pan.)
For the crust:
Cream the butter & sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour & salt; and with mixer on low, add to the butter mixture until just combined.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of the prepared pan.
Chill the pan while you preheat the oven to 350 degrees.
Bake the crust for 15-20 minutes, until very lightly browned. Let cool. Leave the oven on.
For the Filling:
Whisk together the eggs, sugar, lemon zest, lemon juice & flour. Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.