lemon bars

To begin, I would like to extend my apologies to everyone reading this blog. I have noticed that my first few posts are generally yellow. Someone told me about this about my other blog, unfortunately, this is a coincidence and I now think that I have a very high affinity to yellow food. I don't know if it's just me but the color just evokes airiness and richness at the same time, an oxymoron but it's true. So just in case yellow is a little too much for you, get your shades, it'll be a bright post ;)
I love lemons. I feel like that if you squeeze it on anything it'll immediately taste a lot better and fresher. Shawn sometimes think that I make dishes that are a little too lemony, and I'm like, whaaaaaaaat?!?!?! I don't believe such a concept exists, okay, I just won't accept such concept. What do you think? Okay maybe I'm going a little to crazy on my description of my love of lemons but it really is kinda true, so when I discovered this dessert, I was set. I'm gonna get my butter fix from the crust and my craving for lemons will be somewhat satisfied.
There were a few recipes I tested out when I first made this a couple if years ago, some better than others. There's was this one recipe whose crust got so hard after the second baking that biting into it really caused some serious dental pain. I was not a happy camper. I had to throw the whole thing away. ridiculous, i know! good thing the lemons i used were free and the eggs were cheap.
ever since i've made this recipe to meet all of my expectations, quite a few people have asked me to make this for them, one even paid for it and also paid for a batch of caramel pecan bars. i guess, they liked it. so since it's summer, i feel like it's the right time to share this recipe. this bar's shortbread crust is just thick enough to give you that buttery, rich flavor and creamy mouth feel that is just perfect with the tart and sweet and lemony filling, have it with lemonade or sweet tea for a fully refreshing afternoon.
how's your summer going by the way? are you having lots of fun? i sure hope so, because i am even if the weather is a little too crazy.

lemon bars

shortbread crust

ingredients:

2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 tsp salt (omit if using salted butter)

instructions:

1. preheat oven to 350 degrees F.

2. cream butter, sugar and salt until fluffy.

3. when it get's paler that the butter's original color, add flour and mix just until it's combined.

4. press the dough in a 9 x 13 inch parchment-lined or buttered and floured baking pan. make sure you cover the whole baking dish with the dough. bake for 15 to 20 minutes until lightly browned. let it cool and set aside. do not turn off the oven, you'll be returning that pan back into it with the lemon filling.

lemon filling

ingredients:

1 1/2 cup granulated sugar
3 large eggs
1/2 cup lemon juice
1 1/2 tbsp lemon zest
3 tbsp flour

instructions:

1. whisk sugar and eggs until pale and thick.

2. stir in lemon juice and zest, and add flour until combined.

3. pour this mixture over the cooled shortbread crust. bake for another 15 to 20 minutes or until the lemon filling is set.

4. let it cool and cut in squares. just a note when cutting, make sure you wipe the knife clean with a damp towel everytime you slice the bars so that you'll have clean cuts.