Lemon Pie Bars

We seem to be on a citrus kick lately.  Eli keeps asking for lemon ice cream, and Izaak has been lobbying for a lemon cheesecake.  When I saw this recipe for lemon bars in a stack of magazines my mom shared, I knew we needed to test it out.

It was a total score.  We took the bars to a family gathering, where they were quickly devoured.  The lemon and powdered sugar make them bright and sweet, but the chewy texture and buttery crust give them substance.  Just the right amount to cap off a picnic or grill out.

Plus, they're pretty to make and your hands will smell super good.  Which is of course very important when you're preparing dessert.  I made them in a 9 x 13 cake pan--yikes, almost wrote 8.5 x 11 but that's a paper size.  Someone here needs to work less, bake more.  If you want the bars thicker, you might consider using a smaller pan and cutting back a bit on the crust. 

These bars will certainly make reappearances throughout the summer.  My guess is, sooner rather than later I'll also be whipping up a batch of lemon sherbet and a lemon cheesecake too.  I'm soft on these kids, I tell ya.

Lemon Bars
Allrecipes.com

2.25 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1.5 cups white sugar
1/2 cup lemon juice
1 T lemon zest

Preheat your oven to 350.  Spray a 9 x 13 pan with nonstick spray.  In a mixer, beat together 2 cups flour, confectioners' sugar and butter until the mixture resembles sugar cookie dough.  Spread the dough into the 9 x 13 pan, and bake for 15 to 20 minutes, or until the top of the dough has started to brown.  Wipe down your mixing bowl, then beat together eggs, sugar, quarter cup of flour, lemon juice and lemon rind for at least a minute.  Pour the mix over your baked crust, and place in the oven for another 20 minutes.  When the bars have cooled, sprinkle with powdered sugar.  I use a sieve, dump a large spoonful of powdered sugar in, and shake.  Works like a charm.  Enjoy!