These lemon bars are made with a layer of sweet and flaky brown sugar shortbread that is topped with a creamy lemon filling. They are sweet and tangy and all together delicious.
I love “lemony” desserts. This was a recent taste bud shift but given the choice, I might choose a lemon dessert over a chocolate dessert. Gasp, I know!
It is purely psychological yes, but I feel like I won’t be as full if I go for the lemon dessert. Plus is a great way to end a meal with something tart and not overly sweet.
Also, I am a Florida girl so there is always a soft spot for citrus in my heart, not to mention in my belly! So here is my version of the perfect lemon dessert.
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
4 large eggs
3/4 cup of lemon juice
1 1/2 teaspoons finely grated lemon zest
1/2 cup all purpose flour
Preheat oven to 325°F. Line 8”x8” square pan with parchment paper and lightly spray with non-stick spray. Using electric mixer, beat butter until light and fluffy. Add brown sugar and beat well. Mix in flour and salt until just combined (do not overmix). With your hands or a spatula, press dough into the prepared pan. Bake until shortbread is brown, firm at edges, and slightly soft in center, about 35 minutes.
Meanwhile, whisk sugar and eggs in medium bowl until blended. Stir in fresh lemon juice, zest and flour, Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Cut into triangles or squares and dust the top with powdered sugar.
Make about 20 lemon bars.
- post by amanda