Lemon Bars

Hello Sunshine!

Today is the first time in the last 16 days that it hasn’t snowed in some form. Whether it’s just flurries or a full-on snow storm, white stuff has been falling from the sky for the entire run of 2010 so far. And then some. But today we finally get a break! We finally get to see the sun again! With blue skies and not a cloud in sight, it’s shaping up to be a beautiful day. Still incredibly cold, but beautiful. And what better way is there to celebrate the reemergence of the sun on this glorious day than some bright sunny Lemon Bars?

Soft, custardy lemon sitting on top of shortbread? 2 words: Easy, and Yum. Seriously. Easy and Yum. The shortbread crust is simple to make, and the filling? Even easier. And they’re so tasty! But get ready to pucker up when you take a bite because these babies pack quite a punch. There will definitely be some mouth-watering and jaw-tingling going on with these! And maybe even a little sour lemon shudder. You’ll probably want to cut small pieces, because a little bit is enough. At first. Once you get past that initial slobbery tingle, you’ll be going back for more.

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Lemon Bars
From Martha Stewart's Cookies
Makes about 2 dozen



Crust:
¾ cup (1 ½ sticks) unsalted butter, frozen, plus more for dish
1 ¾ cups all purpose flour
¾ cup confectioner’s sugar
¾ teaspoon coarse salt

Filling:
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all purpose flour
¼ teaspoon coarse salt
¾ cup fresh lemon juice
¼ cup whole milk
Confectioners’ sugar for dusting

1. Preheat oven to 350F. Butter a 9x13 baking dish and line with parchment paper.
2. Make the crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter and stir with a wooden spoon until combined and the mixture looks crumbly. Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust for 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.
3. While the crust is baking, make the filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.
4. Reduce oven temperature to 325F, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar.