OK, for those of you who want a mild, wimpy lemon flavored bar cookie (dessert) recipe, read no further. This recipe is simply not going to work for you. This recipe is for people who love a totally delicious shortbread crust topped with an in your face, authoritative, pucker up baby, bold lemon custard like topping.
And yes I know, there are as many recipes for lemon squares/bars out there as there are recipes for chocolate chip cookies. But as with chocolate chip cookies, there are good chocolate chip cookies and then there are amazing chocolate chip cookies. And these bars are amazing chocolate chip cookies. No, they’re not! But they are amazing lemon bars. And holy cow easy to build. Don’t believe me, read the recipe! I’ll wait.
So I’m going to keep this post short and sweet. (Or lemon tangy if you prefer.) It’s supposed to be 93 degrees here on Camano Island today. So I’m going to bid you adieu and go give some of our plants a bit of water. (They get extra thirsty in hot weather too.) Then I’m going to call this a day of leisure. I’m going to go out in our courtyard, west facing so nicely shaded in the morning and early afternoon, and read. I’m currently reading The Dispossessed by Ursula K. LeGuin which I haven’t read since I was in my 30s going through my science fiction stage. Wonderful reading if you have never had the pleasure. Even if you have, it makes for great reading a 2nd or even a 3rd time through. (Especially since if there were an alternate planet we could move to right now, I think we might actually consider making the move. The current climate (and I don’t mean temperature wise), is getting to be more than either of us can understand and would rather not have to endure.)
So dear readers, keep observing what’s going on around you, keep using your own good common sense to make informed decisions, and reflect on what all our lives would be like if America became a single party country. (Your homework assignment for today.) For a short, informative look at the subject, read Heather Cox Richardson’s August 15th posting on Letters from an American.
And for those of you wondering why I post my thoughts on various subjects not associated with recipes, I figure if I am going to be a well-rounded provider, I should offer food for thought as well as excellent ways to achieve dietary sustenance. Peace and love to all.
½ c. powdered sugar, plus more for sprinkling
1 c. + 3 T. unbleached all-purpose flour, divided
pinch kosher salt
½ c. cold unsalted butter, cut in small pieces
1 c. granulated sugar
1 tsp. lemon zest
½ c. lemon juice
3 lg. eggs
Whirl the powdered sugar, 1 cup of flour, and pinch of salt in the bowl of your food processor. Add the butter and pulse until dough resembles fine meal. Press the dough evenly into the bottom of a lightly buttered 8×8-inch or 7×11-inch pan. (And no, the crust “dough” doesn’t look like it will stay together as a crust. But I assure you it will!) Bake for about 20 minutes in a preheated 350 degree oven (325 degrees if you are using glass bake-ware) or until the edges are light brown. While the crust is baking, prepare the filling.
Whisk the granulated sugar, remaining 3 tablespoons flour, and lemon zest together. Add the lemon juice and eggs. Whisk until the sugar is dissolved and the mixture is light and fluffy. Allow the filling to sit for about 10 minutes before whisking together again and pouring over the baked shortbread crust.
Bake at 350 degrees (325 for glass pan) for about 20- 25 minutes or until the custard appears set. (It doesn’t jiggle.) But don’t over bake.
Remove from oven and allow to cool completely before lightly sprinkling with powdered sugar*. Refrigerate until ready to serve. To serve, cut into small squares or rectangles. Store leftover bars covered in your refrigerator.
*I use a fine mesh sieve to evenly sprinkle powdered sugar over the lemon squares. Works like a charm. Just put a couple tablespoons of powdered sugar in the sieve, and shake away. The sieve works well for cocoa too. Keeps the cocoa from clumping on to whatever it is that you’re trying to decorate.