As you can probably tell, I’ve been on a lemon bar kick lately but I am out of lemons now so I guess I am done.  These were really good with a thick, gooey middle and a crunchy top that was delightful.  If you’re a lemon bar fan, then you definitely need to try these.

Here you can see that lovely gooey lemon layer, yum!

Also, still in quarantine, day 39.

crust

2 sticks butter, softened

1/2 cup sugar

2 cups flour

1/8 teaspoon salt

filling

6 eggs

3 cups sugar

2 tablespoons lemon zest

1 cup lemon juice

1 cup flour

powdered sugar for dusting

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  For the filling, cream together the butter and sugar then mix in flour and salt until dough forms.  Press dough into pan, building up sides 1/2″.

3  Bake for 15 – 20 minute or until light golden brown.  Chill.

4  Whisk together all filling ingredients except powdered sugar and pour into chilled crust.  Bake 30 – 35 minutes until filling is set.  Let cool to room temperature or chill over night.  Dust with powdered sugar before cutting.

PS  These are really good when chilled so I’ve kept mine in the fridge.

recipe from Ina Garten