I can’t say that I’m a big citrus dessert fan. I’ll pass on key lime and lemon meringue pies. I’d likely turn down a lemon sorbet. When it comes to tart citrus fruits, I find them overwhelming in my desserts. Except this one. If you are looking for a dessert that’s going to make you pucker, I can tell you know that you’ll be disappointed. This is my kind of lemon dessert.
So, while we were getting ready to see a friend who just had their first baby, I thought whipping up a batch of these to bring along as a little baked gift would be a good idea and naturally, no one would mind if I kept a few for us at home.
- 2 sticks butter (226g)
- 2 cups flour
- 1/2 cup powdered sugar
- 2 cups sugar
- 4 eggs
- pinch of salt
- 4 tsp flour
- 1 tsp baking powder
- 6 tbsp concentrated lemon juice*
- *KC note: as you can see in the photo above, I opted out of the concentrated lemon juice and used fresh. It could have been the lemons, but I actually wonder if the concentrate would have been better. The end result in my lemon bars was subtle even for my tastes. Alternatively, I imagine you can also make a fun variation with oranges or limes.
- Preheat oven to 350°F/177°C
- Cut butter into small pieces and mix together with flour and powdered sugar.
- Mix with hands until butter is fully incorporated and you have a workable dough.
- Line a 9″x13″ with parchment paper and roll out the dough to the edges. Getting the dough to be even can be a little difficult to get an even dough, so try to find a short enough object to help you roll it out. I used handy dandy mini rolling pin/muddler that I received this Christmas. Perfect size!
- Bake the dough for 20 minutes at 350°F/177°C.
- While the dough is baking, you have time to make the topping.
- In a bowl, combine all the topping ingredients together (eggs, salt, baking powder, lemon juice, flour and sugar)
- Whisk together until all ingredients are fully incorporated.
- Now it’s time to check on the crust! You know the dough will be ready once it reached a nice golden brown color.
- Once done, remove from the oven and add your lemon topping to evenly cover the dough.
- Return pan to the oven (still heated to 350°F/177°C) and bake for another 25 minutes. You will know it’s done when the topping is set and has taken on an even brown color.
- Once your squares are down, remove from the oven and allow to cool completely.
- Cut into squares and then sift powdered sugar over the squares.13. That’s it!