I’m in denial about winter. I’m so afraid of what the weather will be that I simply refuse to look each day. It’s as though I’m operating under the assumption that ignorance is bliss in regard to the frigid temps. Imagine my surprise when it began to snow today! No idea that was in the forecast.
I’m longing for warmer temps and lots of sunshine but since that won’t be happening any time soon I decided a citrus dessert would have to suffice. Ok, actually that’s not true. I’m heading to Haiti on a mission trip that leaves Monday. The temps are supposed to be in the 90’s for the entire week we are there. I can’t wait to be hot and spend time in the sunshine! But right now, my reality is still snow and single digit temps.
I realized that I had all the ingredients on hand to make these bars. The recipe for these lemon squares come from Joy the Baker. Do you follow Joy? If not, you’ve got to go check her blog out right now. In addition to stunning pictures, Joy’s writing style is captivating. When you read her blog it’s as though you are having a conversation with a dear friend. I anxiously await her posts and have loved every recipe that I’ve tried.
When she posted these Lemon Squares, they jumped right to the top of my must make list. It had been days since I’d been in the kitchen to simply create. I couldn’t believe how easy these were to make. The crust is smooth and buttery while the filling is perfectly tart. The bright lemon flavor was a sweet reminder that summer will eventually come. Until then, I’ll be eating my weight in Lemon Squares.
Recipe from Joy the Baker
ingredients
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
pinch of salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
3 tablespoons all-purpose flour
1/4 cup fresh lemon juice
instructions
- Preheat oven to 350 degrees F. Place top oven rack on the second rung of the oven. Grease a 8×8-inch baking pan with cooking spray then line it with parchment paper. Make sure to leave the paper overhanging the edges as this will help you remove the squares from the pan after they bake. Grease the parchment paper and set the pan aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Once beaten, scrape down the sides of the bowl. Add flour and salt then eat on low speed until dough forms. Dough may form a small ball or remain several small pieces. Either is fine.
- Dump the dough into the prepared pan. Using your fingertips, press the dough to the sides of the pan. Bake for 15 to 18 minutes until the edges begin to brown.
- While the crust is baking, whisk together the eggs and sugar. Then add the flour, lemon juice, and zest and whisk until combined.
- Pour the filling over the crust as soon as it has finished baking. Return the pan to the oven and bake for 18 to 20 minutes, or until lightly browned on top and the center of the bars is firm.
- Allow the squares to cool completely in the pan. Slide a knife around the edges of the squares to loosen them in the pan. Using the over hanging parchment paper, transfer the squares to a cutting board. Slice into 9 equal squares. Using a mesh sieve or a sifter, dust squares with powdered sugar.
- If you manage to not devour the entire pan… the lemon bars, the squares can be stored in an airtight container separated by wax paper layers.