It’s been pretty nice here in the West–sunny, warm days and cooler nights. I’m not used to such consistently nice weather. It feels like a trick. Weather is supposed to be awful most of the time, right? It builds strong character (and strong livers).
To celebrate the gorgeous weather, I made lemon bars. They’re one of my favorite simple desserts: custardy, shortbready, sweet, tart. Totally unpretentious and easy. You can also make them into lime bars by substituting four limes for the two lemons.
- 1C butter, softened
- 1/2C sugar
- 2C flour
Mix (I used the paddle attachment on my stand mixer). Press into an ungreased 9×13 pan and bake at 350F for 15-20 minutes, or until it’s slightly golden around the edges.
- 4 eggs
- 1.5C sugar
- 1/4C flour
- zest of 3 lemons
- juice of 2 lemons (you can save the third, zested lemon for something else)
Whisk these together (I used the whisk attachement on my stand mixer), and pour over the baked crust. Bake for 30 minutes. It’ll firm up as it cools.
You could add a meringue to the top to make lemon meringue bars if you were feeling saucy.