This is a favorite!! I have a side job and the owner loves lemon anything so I decided to make these for him last Christmas. He loved them!! I have two lemon trees. When they get too full I make lemon bars. It is not required but fresh lemon juice is always the best to use. And if you have home grown lemons, even better!!
Lemon Bars
Crust:
2 Stick butter, room temperature
1/2 cup granulated sugar, (I use bakers sugar when baking, it is finer and dissolves quicker)
2 cups flour
1 tsp. salt
Preheat oven to 350 degrees
Cream the butter and sugar together. Combine the flour and salt and add slowly to the butter/sugar mixture until well combined. Dough should be crumbly. Pour the loose crust dough into a 9x13 baking pan. Flatten the dough with floured hands and press it into the pan, building up a 1/2 inch(I tend to make it as high as 3/4 inch, otherwise the filling will get inbetween the pan and the crust and burn) edge on all sides. Bake crust for 15 - 20 minutes until lightly browned. Let cool on wire rack. Leave the oven on.
Filling:
6 extra large eggs at room temperature, yes, they must be extra large eggs!
3 cups sugar
2 tbls. grated lemon zest
1 cup freshly squeezed lemon juice (about 6-8 lemons)
1 cup flour
Whisk together the eggs, sugar, lemon zest, lemon juice and slowly add the flour or it will clump. Pour over the crust and bake 30 - 35 minutes until the filling is set. Let cool, this is the hardest part. I put it in the fridge for two hours and it was still warm. It will make it a mess to cut, so just be patient. Cut into desired size and dust with powdered sugar. I like to cut them to fit into cupcake wrappers.
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