lemons + lemons + lemon bars

We're still spring cleaning big time around our place!  I can't wait to share the new front yard.  Unfortunately, it's taking a little longer than expected, but I guess that's usually the way it works (at least at our house).  Anyway, I'm looking forward to summer days spent in our new grass, but for now we're settling for one of our favorite springtime recipes.  The lemon trees are filled with ripe lemons so that means lemon bars!

I do love the Barefoot Contessa recipe, but it's a little too much butter for me.  Here's how we make ours a little healthier and we think they're even better (I think the original recipe came from Gourmet magazine, but we've adapted it a bit over the years).  The best part...only 8 ingredients!

INGREDIENTS

~ CRUST ~

3/4 cup butter (at room temperature)
2 cups flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

 

~ TOPPING ~

4 large eggs (at room temperature)
1 1/2 cups sugar

zest of 2 lemons
3/4 cup fresh lemon juice

1/3 cup all-purpose flour

 

DIRECTIONS

Preheat oven to 350.  Combine the shortbread toppings in a the bowl of an electric mixer (use the paddle attachment).  Press the crust into a buttered 9x13 pan.  Bake for 20 minutes or until slightly golden.

While baking crust, prepare topping.  Whisk together the eggs and gradually add sugar until combined.  Add lemon juice, zest and flour.  Pour lemon mixture over HOT shortbread base.  Reduce oven temperature to 300 and bake 30-35 minutes until set.  Let cool completely and sprinkle with powdered sugar!

 

Let me know what you think!