Hi, remember me? I used to blog…somewhat regularly…over here, but then, I didn’t. Work has had me traveling. A lot. In the past couple of months I’ve been to Portland, Seattle, Seattle again (at BlogHer Food, were you there?), then Washington DC, Denver, and Phoenix. My weekends have been spent playing catch-up, and baking unfortunately wasn’t on my to-do list.
But then I took few days off this week and went down to San Diego to visit my family and just…relax. I spent much of the time sitting by the pool.
A quick Google search led me to this recipe, and after reading dozens of reviews, I made a few adjustments and the end result is nothing short of delicious. And I don’t even like lemon bars. The crust is thick and buttery and the lemon layer was sweetly tart with a nice texture. I know these will be a summer go-to recipe!
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup + 1 TBS all-purpose flour
2/3 cup lemon juice
zest of one lemon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup + 1 TBS flour. Whisk in the eggs, lemon juice, and zest. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. (You can put them in the fridge as well.)
Recipe adapted from AllRecipes.com.