My dad has a lemon tree in his backyard that’s abundant with fruit this time of year. Every winter I try to find as many ways as possible to use them. I frequently make lemon meringue pie, lemon cookies, lemon cake, and lemon sauces for fish and vegetables, but I’m especially fond of lemon bars.
If you are looking for a dessert for Valentine's Day that's not chocolate, you can stop looking. Lemon bars have a crisp buttery cookie-like crust, and a filling with enough tart to wake up your tastebuds and enough sugar to satisfy that sweet tooth. Your sweetheart will love them.
6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
Pulse the butter, flour and powdered sugar in food processor until it is the consistency of corn meal. Pour into 9 X13 X 2 inch pan and press evenly into bottom, building a ½ inch edge on all sides.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool slightly on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Remove from oven and lightly dust with confectioners' sugar. Let cool to room temperature. Cut into rectangles or triangles and lightly dust again with confectioners' sugar.