A Little Bit of Sweet and a Whole Lot of Tart

Top Shelf Lemon Bars

lemonbarsjuly.jpeg

 

Around the Shuffett house, we like the sugary goods A LOT.  We like them so much so that we've rationed and fought over the last brownie, the last slice of Triple Chocolate Cake, and even a few chocolate chips from waaaayy back in the freezer.  I suppose you could say we've got a thing for chocolate as well so before I go off on a tangent about my "problem" with Chocolate Fudge Poptarts let me get back to this oh-so-delicious recipe of Top Shelf Lemon Bars. My first batch for the summer (this is my fourth) were for dessert for a friend who was coming over for supper.  She loved them but I decided the recipe needed some adjusting because I can never leave well enough alone. That was a GOOD thing in this case because my minor adjustments on the next batch moved them up the tastebud ladder significantly.  My friend agreed because she and her office staff were the recipients of the revamped recipe.  She later confessed to me that she rationed them at her office.  Point proven.

 

 

Ingredients

CRUST

1 cup of unsalted butter, softened

1/2 cup of granulated sugar

2 cups all-purpose flour

1/2 teaspoon of Kosher salt

Mix ingredients together and press into an ungreased 9x13 pan or baking dish.  Sprinkle about a 1/2 teaspoon of Kosher salt onto the batter.  Bake for 15-20 minutes in a 350 degree oven.  Let cool for 10-15 minutes before adding lemon filling.

 

FILLING

4 eggs

1 and 3/4 cups granulated sugar

1/3 cup of all-purpose flour

3 lemons, juiced

rind from one lemon

 

Whisk together eggs, sugar, flour, and lemon juice and rind.  Pour over the baked crust and bake an additional 13-15 minutes or until it looks like mine in the picture!  If you bake it too long the batter becomes "egg-y" and not very good IMO.  The finished product might look like it's not done but you want it to have a gooey texture because it will firm up as it cools. (Do a touch-test in the center and adjust cooking time accordingly.)  Sprinkle with powdered sugar after you have removed the bars from the baking dish.

 

Indulge with a cup of coffee.  The sweet is just enough and the tart is just right.

The original recipe for Lemon Bars came from allrecipes.com.  The photo on my contact page is evidence of that first batch.  

Thank you to Kiley for encouraging me to use this recipe for a blog post.  I ate an extra bar for ya! ;)