I know, not very Valentine-ish.
That’s coming on Friday (or maybe Saturday, we’ll see). But these are definitely worth sharing.
A few weeks ago the weather turned cold and fearing that all of her citrus would freeze, my mom went outside on a frigid dark night and picked nearly everything off of her meyer lemon tree. She had lots of fruit to share. In fact, if you’re close by and want some lemons, let me know. I’ve still got more than I can use.
I put those lemons to good use when my sweet friend Kristen came to town. I had to take her a Double Batch treat, right? Meeting her little girl Evelyn was way sweeter than any treat I could have made. Nevertheless, these are pretty delicious.
Yes, you could buy a mix at the store and make lemon bars, but WHY when the assembly is so easy and quick and the results are SO. MUCH. BETTER.
Give them a try, and seriously, if you want a few lemons to get you started, let me know!
adapted from Lion House Desserts
1 ¼ cup butter
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
½ cup powdered sugar
2 cups sugar
6 tablespoons lemon juice
zest from one lemon
4 tablespoons all purpose flour
1 teaspoon baking powder
To make the crust:
Heat oven to 350. Put butter in mixing bowl and beat until softened. Stir in vanilla. Add the flour and powdered sugar and mix on low speed until just combined. Spread the dough evening into a 9×13 pan.
Bake for 10 minutes or until the corners are light golden brown. Remove from oven and pour filling on top of crust.
For the filling:
Mix together the eggs, sugar lemon juice, zest, flour and baking powder with a wire whisk or on low speed of a mixer. It is important not to mix a lot of air into the filling. Pour on top of the partially baked crust and bake for 30 to 35 minutes.
Remove from oven and all our to cool slightly before dusting with powdered sugar. Cut into bars and serve.