Lemon Bars

Friday, May 6, 2016

Lemon Bars

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Their love of cooking is second only to their love of eating. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch Garnish with Lemon, a resource for approachable, seasonal recipes as well as tips that make everyday entertaining effortless. Their work has been featured in The Huffington Post, The Kitchn, Today.com, The Daily Meal and BuzzFeed. During Minnesota summers, you'll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world's problems, including how to get their kids to eat more veggies.

How is it Mother’s Day already? The winter dragged on and then April just flew by. Now the birds are singing, the tulips are blooming and baseball season has started…but nothing screams spring quite like citrus.

Don’t get me wrong; I love me a great chocolate dessert. But once spring hits and the temperatures start creeping up a little bit, I’m craving everything citrus. Bright, light and the perfect balance between sweet and tart, these Lemon Bars with a buttery shortbread crust have satisfied my craving on more than one occasion. 

There are a couple of ingredients that make these taste decadent but still vibrant. The first is Kerrygold butter. Its rich flavor is the perfect complement to the tart lemon topping. The second is a healthy dose of fresh lemon zest which gives these bars that bright lemony pucker that every good lemon bar should have.  

And while these Lemon Bars are practically perfect for someone to make for Mom on Mother’s Day, you don’t need to be deprived of them for the rest of the summer. These freeze really well and are a tasty addition to any summer gathering.

Lemon Bars
Ingredients:
  • Lemon Bars
  • Ingredients:
  • Shortbread Crust
  • 2 cups flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 8 ounces cubed Kerrygold Unsalted Butter (very cold)
  • Filling:
  • 1 ½ cups sugar
  • ¼ cup flour
  • 4 large eggs
  • ½ cup freshly squeezed lemon juice (about 4 medium lemons)
  • 1 tablespoon lemon zest
  • Powdered Sugar for sprinkling on top before serving.
Directions:

Preheat oven to 350 Degrees. Line an 8 x 8 pan with parchment paper and set aside.

To prepare the crust: 

In the bowl of a food processor, place flour, powdered sugar, salt and chilled Kerrygold butter. Pulse until mixture resembles a coarse meal and press into the bottom of the prepared pan. Bake for 30 minutes or until lightly browned.

To prepare the filling:

In a medium bowl, add the flour and sugar and stir to combine. Add the eggs, whisking to combine. Stir in the lemon juice and lemon zest.. Pour the filling over the shortbread crust and bake for 30 minutes or until set in center.

Allow to cool completely and then refrigerate for at least 2 hours. Dust the top with powdered sugar before cutting into squares and serving. 

 

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