Lemon Bars

lemon bars, definitely not the right season for it, but who the eff cares. its like ice cream. good all year round no matter the weather. rain or shine, dark or light, end of the world or the beginning of freaking genesis. IT DOESNT MATTER. if you want it, then make it. pssh who cares what other people say? psssh its your life, you dont have to live it just to please others. trust me, i can go on with so many quotes about how its your life and no one can control it but you. and yes, my friends can vouch for me, i pull it on them so many freaking times that it gets kinda old. but hey, it does its job.

these bars have this crumble that go on top and add like that little extra bit of sweetness that should always go with lemon. mouth watering and creamy, and sweet, yet still tart. ugh i want some…. out to the lemon tree i go 😀

speaking of trees, when i get a house, it shall one day have an apple tree, a lemon tree, a small herb garden, and a pretty porch where i can watch the sun rise, and a balcony to see the sunset….. god i am such a cheesy fool.

p.s. this recipe, can easily be switched to vegan using vegan butter and raw sugar instead

what you need:

crust

  • 1 c. butter, softened (2 sticks)
  • 1/2 c. sugar
  • 2 c. flour
  • 1/8 tsp salt
filling
  • 5 eggs
  • 2 1/4 c. sugar
  • 1 1/2 tbs lemon zest (about 4 lemons)
  • 3/4 c. fresh lemon juice (about 4-5 lemons)
  • 1/2 c. flour
  • 1 tsp baking powder
crumble topping
  • handful of the crust
  • 1/4 c. flour (give or take 1/4 c.)
  • 2 tbs frozen butter (or as close to frozen as you can. at least in the freezer for half an hour)
  • 1 tbs sugar
  • powdered sugar for dusting

preheat the oven to 350° and prep a 9×13″ pan with a little butter

cream together the 2 sticks of room temp. butter with the 1/2 c. sugar until its creamy and fluffy. once thats mixed together, then add your 2 c. flour and 1/8 tsp salt and mix just until the flour is mixed in and moist. take about a handful of the crust and then put it aside for the crumble topping.

take the rest of the crust and gently press it into the greased pan with floured hands. dont forget the corners! push the dough crust up against the side of the pan to create about a 1/4 inch lip on the side. pop it into the freezer for 20 minutes to firm up and then toss it into the oven for 15-20 minutes, or until its lightly browned. let it cool while you assemble the filling and crumble.

take your filling ingredients and then whisk them together until smooth and creamy. bake at 350° for 20 minutes after pouring it into the crust.

take that bit of crust that you had reserved and crumble it up. add in the flour and sugar. then cut in the butter until its mixed in and has a crumbly and uneven texture

sprinkle this mix evenly over the pan after you’ve taken it out of the oven. then pop it back into the oven for 7-12 minutes, or until the filling is set and jiggles when poked gently in the center with a finger.

remove it from the oven and let it cool completely before cutting into squares of sizes that your heart desires and dusting with powdered sugar.

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