So I know I said that arroz con leche would be my next post but that was before I decided to make lemon bars. I went to the market today and I just couldn’t let those lemons get away. They looked beautiful, plump and juicy and I had to get them. I love citrus and I live in Florida.
I have a million recipes for lemon bars but I have to admit that this one from Magnolia Bakery is my favorite one. The short crust is as flaky as it gets, so delicate that is even hard to pick up. The filling is simple, creamy and tangy, just eggs, sugar and lemons.
Lemon Barsfrom the Magnolia Bakery Cookbook
Makes half a sheetpan
For the crust:
1 lb butter, room temperature 1 cup powdered sugar 1/2 tsp salt 2 tsp lemon zest 4 cups all purpose flour
In a mixer, cream butter and powdered sugar with paddle attachment. Add salt, lemon zest and the flour. Mix only until combined and crumbly.
Spread soft dough onto the sheetpan, going up the sides and flattening it as much as possible. I use a sheet of parchment on top and the bottom of my measuring cup.
Refrigerate the dough for about half an hour.
Bake at 350 degrees for about 20 minutes until golden.