June recipe: Lemon bars with shortbread crust

Remember when you were a kid and lemonade stands would pop up in droves during the summer? Whether kids pitch lemonade stands out of boredom or bold entrepreneurial spirit, they’re harnessing the zesty power of one of summer’s most beloved fruits – something you will do in this recipe as well.

Lemons are harvested year round and peak season runs through the winter months, but there’s no time like summer to enjoy the bright, acidic flavor they add to any dish.

In this recipe for lemon bars, the fresh lemon juice and lemon zest add a complementary kick to the rich, buttery crust.

Enjoy!

Lemon bars with shortbread crust recipe

Lemon bars with shortbread crust recipe

Lemon Juice in a Buttery Bar

Lemon Bars with Shortbread Crust

Carol DiGiulio

PLAN AHEAD: Allow 30 minutes to prep crust and filling, 20 minutes to bake bars, and 20 minutes to cool

Yield
4-6 servings

Ingredients
Crust
1 ¼ cup all-purpose unbleached white flour
1 cube unsalted butter, softened
1/4 cup powder sugar
1/4 teaspoon salt, sea or kosher

Filling
1 cup granulated sugar
2 tablespoons lemon zest
1/2 cup fresh lemon juice (wash a lemon, cut it in half, then squeeze it in the palm of hand, cup side up)
1/2 cup all-purpose unbleached white flour
1/2 teaspoon baking powder
1/4 teaspoon salt, sea or kosher
4 large eggs

+

Powdered sugar for dusting on top of cooled bars

Process
Preheat oven to 350º F.

Bottom Crust
Place oven rack in the middle. Soften butter at room temperature, not in microwave. In a bowl, combine flour, powdered sugar, and butter. Stir with fork until mixed. With baking spray, lightly spray a 9-inch square baking pan. Using your hands, press mixture into pan with a ½-inch edge to crust. Bake crust 15-20 minutes and remove from oven.

Lemon Filling
While pie crust is baking, make filling. In an electric mixer bowl, add eggs, sugar, lemon zest, lemon juice, flour, baking powder, and salt. Beat on high speed for about 3 minutes or until light and fluffy. Pour mixture over hot crust and return to oven.

Bake another 20 minutes or until firm to touch. Cool and dust with powdered sugar. Cut into desired squares and plate.

Body Best Tip: Looking to incorporate this recipe into a full-fledged summer meal? Then round off your meal with our recipe for a delicious and healthy Italian salad with red wine vinaigrette that you make yourself.

For more about Body Best Collision Center, check out our website.

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