Lemon Bars

I never thought of lemons as a snack or dessert. That changed after I ate a lemon doughnut which convinced me on the use of lemon for cakes and pastries.

Lemons are similar to the Filipino "calamansi" which is really sour. I remember we often use it as a dipping sauce for pancit (noodles) or anything with "steak" such as porksteak or beefsteak.

These lemon bars are great to eat especially when refrigerated.

Lemon Bars

lemon bars

Crust

• 1 cup all purpose flour

• ¼ cup icing sugar

• ½ cup unsalted butter at room temperature

Filling

• 4 eggs

• 1½ cups sugar

• ½ cup all purpose flour

• ½ cup fresh lemon juice

• 1 tsp lemon zest

• icing sugar for sprinkling on top

1. Preheat the oven to 350°. Line a 8x8 square pan with parchment paper long enough to extend over the edges so you can pull it out after they're baked. Grease the pan.

Crust

1. In the bowl of a stand mixer with paddle attachment, cream the butter and sugar until blended. With the mixer on low, add the flour slowly to the butter until just mixed.

2. Pat the dough evenly over the bottom of the pan.

3. Bake for about 20-25 minutes or until lightly golden. Let it cool.

4. Prepare the filling. Leave the oven on.

Filling

1. In a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.

2. Pour the lemon mixture over the crust and bake for 30 to 35 minutes, until the filling is set.

3. Let cool to room temperature then cut into squares and sprinkle with icing sugar.

4. Refrigerate for at least 1 hour before serving.