My mom just loves lemon bars -- super tart, super lemony, bright and sunny lemon bars. So in honor of Mother's Day, she's getting some lemon bars.
And these just aren't any lemon bars; these are lemon-to-the-extreme lemon bars with a chewy, melt-in-your-mouth butter crust. With these bars came the sunshine, so if my deduction skills are as sharp as I think they are, I may be making these more often -- and of course, always with a big glass of iced tea.
Gina C's Very Lemony Lemon Bars
2 sticks of butter, softened to room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour
4 eggs, beaten
2/3 cup lemon juice
5 tablespoons all-purpose flour
1 1/2 cups granulated sugar
1/4 cup confectioners sugar
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper. Set aside.
Prepare crust by mixing together the first four ingredients with a handheld or upright mixer equipped with the paddle attachment.
The dough should start to come together and be slightly crumbly. At this point, use your hands to finish combining it. Once it's properly combined, press it into the prepared pan.
Bake in the oven for 18 - 22 minutes or until the edges turn golden brown and the dough is puffed up slightly.
As the dough bakes, prepare lemon layer by mixing eggs, lemon juice, granulated sugar and 5 tablespoons of flour.
Once combined, the mixture should be loose.
Pour over baked crust and put back into the oven for 20 minutes more or until tops are just about firm. Allow to cool completely on a wire rack. Dust with confectioners sugar using a small sieve and a spoon.
Refrigerate bars in an airtight container.
Perfect for a summer's day or a day you're simply wishing was summer, these bars satisfy a lemon craving time and again. Enjoy!