My parents have a lemon tree. This is just a guess, but I would say it is probably 4-7 years old. I know for sure it wasn’t there when I was living at home, but as far as when it was planted, I have no idea. Anyways, the tree has a whole lot of lemons this year and they are all gorgeous and bright. In the midst of the leafless trees and brown yard, courtesy of winter, it really is a beautiful tree.
We brought a few lemons back home to South Carolina, and I have been trying and trying to figure out what to do with them. We are fans of lemonade, so that was an option. But, I really wanted to bake something lemony. I sat down and started flipping through my cookbook, making sure to stop on any page where the word “lemon” jumped off the page at me. I didn’t realize lemons were in so many recipes; who would have thought! I finally settled on a recipe for Lemon-Almond Creme Bread which looked and sounded completely delicious. I had the majority of the ingredients, but there were a few key things that I needed to go the grocery store and pick up. Well, as luck would have it, I couldn’t find hardly anything on my list. I went back and forth, back and forth across the aisles until I finally gave up and returned home disappointed about the whole thing. Now I had to sit down and pick a whole new recipe and hope that I had all of the ingredients. That’s when I ran across this lovely recipe for Lemon Bars. I had seen the recipe when I was first flipping through the book, but wanted to keep browsing to see what else there was. I’m definitely glad I ended up making these in the long run. They are completely delicious!
I started with the crust, which is basically a giant cookie. The crust is made of butter, flour, and powdered sugar. I added the flour and sugar to my bowl and was just about to mix in the butter when I realized it wasn’t quite soft enough.
To keep from making a huge mess, and because I didn’t want to wait any longer for the butter to soften, I emptied the flour and sugar into another bowl. Then, I beat the butter until it was soft and creamy.To finish the crust, I slowly mixed the flour and powdered sugar back in.
[By the way, check out my new glass mixing bowl! Isn’t it beautiful?! Thanks, Chris and Erin!]
Once the crust mixture was holding together, I pressed it into the bottom of my foil lined pan and baked it for about 25 minutes.
Next up was working on the lemon part of the bars. I combined lightly beaten eggs and granulated sugar in a bowl and then went to work on juicing my lemon. I needed 1/3 cup of lemon juice and was surprised to find that I only had to use one lemon! Hooray for fresh lemon juice. 🙂
I poured the lemon juice, some finely grated lemon peel, and a little flour into the egg and sugar mixture and whisked everything together.
The flavor and texture of these bars was spot on. You didn’t get that overwhelming lemon tartness when you took a bite. The sugar created a good balance with the lemon and neither one was overpowering. They turned out just right!
Maybe a little bit sticky… but that comes with the territory. 🙂
Thanks so much for coming by today to check out these lovely Lemon Bars Deluxe! I hope that you enjoyed them!
Have a fantastic weekend and be sure to check out the party over at Fiesta Friday!