Although most lemon deserts conjure up images of springtime, it sure feels like spring here in LA so why the hell not?!  We still had a plethora of lemons available from our lemon tree grab bag and we just can’t drink any more damn lemon water.  So onto the squares! Or bars! Whatever!

Now, we actually had a go to lemon bar recipe that always gets rave reviews from boyfriends and coworkers but we decided to try a new recipe…the verdict? We both favor the original recipe (which is also less time consuming), but either one will be a crowd pleaser.  

And we are so totally over dusting lemmie squares with powdered sugar.  Well that’s not entirely true, if you’re serving them at home dust at the very last minute. But if you’re taking them outside of your kitchen bubble,  the sugar absorbs into the squares and it doesn’t look as pretty! So either bring your tiny sifter and bag of powdered sugar in your purse or use a simple lemon glaze instead (3 T lemon juice + 1 1/2 C powdered sugar + some lemon zest.)

The New Lemon Bar Recipe.

Old Recipe:

Shortbread Base:

11/2 Sticks (3/4C) unsalted butter

2 C flour

1/2 C brown sugar

1/2 teaspoon salt

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Topping:

4 eggs

1 1/2 C sugar

3/4 C fresh lemon juice

1/3 flour

3 Tablespoons confectioners’ sugar

HOT shortbread base

In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners’ sugar over bars or glaze with lemon glaze.