You know it is coming and it must be getting closer. Are you ready? Apparently Kathy and I are ready and waiting. Spring is teasing us this year, isn’t it? One day sunny and even down right balmy, then the next day explodes with a swoosh, cool, bitter and freezing. Sun, rain, hail and snow….ahhhhh…..life is good in the Midwest. Wouldn’t change a thing. (Ok, that is a lie!)
With all this weather schizophrenia, one thing you can count on is that no matter the weather, the calendar days give us permission to think of asparagus, rhubarb, lemons, daffodils and more.
Lemons have obviously been on our minds. We have posted several lemon recipes recently, so why stop now?
This has become my go to, favorite lemon bar. This is not your momma’s lemon bar. The recipe takes what was great about your mother’s lemon jewels and adds so much more. What could possible change or make the old tried and true a better recipe? Glad you asked! The glaze, yes the glaze, is the secret to this recipe.
Give this one a a try and let me know what you think. A dear, dear friend shared this recipe years ago at our annual Christmas cookie exchange and I have cherished it ever since.
Glazed Lemon Bars
Crust:
3/4 cup butter, softened
1-1/2 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
Filling:
1-1/2 cups granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup fresh squeezed lemon juice
Zest from the lemons used for juice
6 tablespoons all purpose flour
Glaze:
3 tablespoons fresh squeezed lemon juice
1 cup plus 2 tablespoons sifted powdered sugar
1-1/2 tablespoons butter, softened
Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment or nonstick aluminum foil.
Using an electric mixer, blend together the crust ingredients until well blended and butter is evenly dispersed. Pat into prepared pan to form a crust. Bake for 15 minutes.
Using an electric mixer on medium speed, combine filling ingredients. Pour over baked crust and bake an additional 20 minutes. Remove from oven and place on wire rack to cool completely.
Using an electric mixer on medium high speed, combine glaze ingredients until smooth. Pour over lemon bars and spread evenly. Allow to set up. Carefully lift cookie out of pan using the parchment and cut into squares.
Note: Squares should be smaller than traditional lemon bars as this is a very rich treat.
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