Lemon Bars

Spring time is upon us! At least here in Fort Collins where it's been in the 70s lately.  Finally! But that means springy/summery desserts.  The first thing that comes to my mind... Lemon. Thus lemon bars.  And boy are they sweet.

I got the recipe from joyofbaking which even includes a how-to video.

Shortbread Crust:1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioner's (powdered or icing)sugar
1 cup all purpose flour
1/8 teaspoon salt

Lemon Filling:1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice(approximately two large lemons)
1tablespoons grated lemon zest*
2 tablespoons all purpose flour

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an8 x 8 inch pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 -20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling:In your electric mixer, or with a hand mixer, beat the sugar andeggsuntil nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) bars