Good morning and happy Monday. This weekend was cruddy and rainy and cold here in Vermont. I really wish it had been nice enough to get my garden started before my first AAU tournament next weekend, but no such luck.
Mike and I took the chance to cross a few indoor projects off our long to-do list at 32 Discovery. By Sunday afternoon I was craving some sunshine, which I whipped up in the form of delicious tangy and sweet lemon bars. These are amazing. Enjoy.
Lemon Bars (adapted from Kristin Ann)
1 cup butter
1/2 cup powdered sugar
2 cups flour
2 cups sugar
8 tablespoons lemon juice
Zest from 1 lemon
4 tablespoons flour
1 teaspoon baking powder
Preheat the oven to 350 degrees. Spray a 9x9-inch pan with baking spray, then line the pan with aluminum foil (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board). Spray the aluminum foil with baking spray as well.
Crust: Cream butter and sugar until light and fluffy, add flour. Press the dough into the prepared pan, then bake at 350 for 12-15 minutes, until slightly golden, not brown
Filling: Beat eggs, sugar, lemon juice, and zest completely; gradually add in flour and baking powder. Pour over pre-baked crust, bake at 350 for about 20 minutes; the edges should be golden not brown. Let the bars sit for about 5 minutes, then sprinkle with powdered sugar, cut once cool. Enjoy!