Lemon bars

Part cookie, part lemon custard, these little beauties are the undersung heroes of the dessert world. Often passed over for the ever-popular chocolate chip cookie, they should be more appreciated than they are. The thing is, I love lemon bars, yet I still don’t think of them as a go-to dessert. I should. They are light and gooey all at the same time—like a squishy version of a Jelly Belly jelly bean.

I’ve seen a number of different recipes with varying quantities of flour, sugar, eggs, and lemon juice. But the one thing I think is key to making really lemony lemon bars is the zest, which many recipes don’t bother to include. In fact, it’s actually the zest of citrus fruits that carries the biggest punch. The juice is really just a runner-up. Plus, the more juice you add in order to get that lemony flavor, the runnier the filling.   

Lemon bars are also a quick and easy housewarming gift. Not everyone likes chocolate desserts and some may even be allergic. Unless you’re gluten-free, these babies are a crowd pleaser. You can cut them into squares or triangles making them great finger food.

Here’s the recipe:

For the crust:

1/2 pound unsalted butter

1/2 c. granulated sugar

2 c. flour

1/8 tsp. kosher salt

For the filling:

5 large eggs, room temperature

3 c. granulated sugar

2 Tb. lemon zest (about 4 large lemons)

1 c. lemon juice

1 c. flour

Powdered sugar for dusting

Pre-heat oven to 350 degrees.

Cream the butter and sugar, pulsing together in a food processor. Gradually add the flour and salt. On a floured surface, gather dough into a ball and then press out into a 9X13 pan. Bake for 15-20 minutes. Let cool.

Whisk together eggs, sugar, zest, and juice. Gradually add flour. Pour over cooled crust and bake until set, about 30-35 minutes. Let cool on wire rack and dust with powdered sugar before serving. Can be cut into squares or triangles.