Lemon desserts are a favorite around my house, especially in the summer-and especially lemon bars. I have merged two recipes together to create my own. Mine have a touch of flour and cream in the lemon mixture to give it a little bit of a lemon curd texture. I have tried a Williams Sonoma lemon curd bar recipe. It had great lemon flavor but the bars never quite set right. They felt like pudding on top of a crust. So I have reverted back to a more traditional approach and just added some of the “sizzle” that the Williams Sonoma approach includes.
Summer Loving Lemon Bars
Makes 16 bars
Crust
1 cup all -purpose flour
1 stick of butter, softened
1/4 cup powdered sugar
1/8 tsp. ground cinnamon
Filling
1 cup granulated sugar
2 tsp. grated lemon peel
2 Tbsp. lemon juice
1 1/2 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 1/2 Tbsp. heavy cream
Heat oven to 350˚ F. In a small bowl mix the crust ingredients with a fork until crumbly and combined.
Press into an 8″ square pan evenly and bake for 20 minutes, or until golden. Let sit and cool slightly. Lower the oven to 325˚F.
In another bowl, add the lemon peel and lemon juice, the sugar, flour, baking powder and salt. Mix until combined. Then add the eggs and cream and mix until light and fluffy. Pour carefully into the pan over the crust. Bake for 20-30 minutes-or until evenly golden and filling is set.
While warm, gently run a knife along the sides. Let cool for one hour. Sprinkle powdered sugar over the bars and cut into squares. Eat up!
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