Lemon Bars

I have an affliction, friends.

Sometimes, I get things in my head and I just can't seem to get them out.

Like the Ray Bans I had been coveting for a year before making the purchase. Or this lush headboard that I've been lusting after for months (it will be mine!). Or Alexander Skarsgard.

It happens all the time. Even with cooking and baking.

I had been wanting to try making lemon bars for quite some time. I was actually never really a lemon fan until recently. And once I decided that lemon bars must be mine...well...it just had to happen.

I'll be honest. Lemon curd scares me. And not just by name. (Curd...just doesn't sound appealing to eat).

Anyhow, the egg yolks on the stove, trying to keep it from burning but cooking until safe to eat and thickened (how thickened?)...blah. I just couldn't be bothered.

Luckily, this recipe from Katie Couric has none of that. Just pour and bake. 

That's the way I like it.

I was worried that these wouldn't have that gooey lemony center after baking. But they did. Oh how they did.

Gooey, sweet and tart...I really loved these bars. Not to mention the shortbread crust. Which has not one but two sticks of butter. It's done right, I tell ya!

These were incredibly easy and were a big hit at my in-law's barbecue on Saturday. We also enjoyed some leftovers for breakfast on Sunday. What? Calories don't count on your birthday, didn't you know?

Lemon Bars

*Adapted from Katie Couric via Food.com

For the crust:

1/4 C confectioners' sugar

2 C all-purpose flour

1 pinch salt

1 C butter, room temperature, cubed


For the filling:

4 eggs

2 C sugar

6 Tbsp all-purpose flour

¼ C lemon juice (about 3 lemons’ worth)

Confectioners' sugar, for dusting the top

Preheat oven to 350 degrees. Spray a 13 x 9" baking pan with cooking spray with flour (such as Baker's Joy).

In a food processor, combine the flour, confectioner's sugar and salt. Add in the butter and pulse until combined into coarse crumbs.

Press into the baking pan and bake for 20 minutes. Remove from oven and set aside.

Meanwhile, in the bowl of a stand mixer (or in a mixing bowl with hand mixer), beat together the eggs, sugar, flour and lemon juice until combined. Stir in the lemon zest. It will smell like lemony heaven.

Pour lemon mixture over the crust and bake for another 25 minutes. Let cool completely, cut into squares, and dust with lots of confectioners' sugar.

Enjoy many of them. They are so good.

Perfect for dessert...or breakfast :)

So there you have it. Some easy peasy, yet delicious lemon bars. I think these are the perfect summer dessert! So light and tart. I wish I had six one right now.

Questions of the Day:

Do you suffer from a similar obsessive affliction?

Do you like lemon desserts? I'm a recent convert!