The moment I LOVE the summer most seems to always be in the middle of the winter. Although drinking hot drinks, wearing cute boots and cozying up to watch a movie may sound fun from afar, by the time February rolls around, all I want to do is lay on a beach somewhere sipping iced tea. As this winter has progressed, my desire to cook and bake winter dishes has slowly decreased, and I’ve evidently begun to make fruity and sweet dishes once again.
On that note, I wanted to make something summery and lemony. I decided to bake lemon bars with a twist. I made a tart lemon glaze and spread it over the top of the lemon bars, adding a unique, zesty kick. Since lemon bars are already so sweet, adding the sour glaze didn’t change the level of tartness, but perfectly complimented the flavor of the actual lemon bars making everything more smooth, balanced, and flavorful.
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
2 cups confectioners’ sugar
2 tablespoons lemon zest
1/3 cup fresh lemon juice
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- While the crust is baking, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. When the crust is done, pour evenly over the top.
- Bake for an additional 20 minutes in the preheated oven. The bars will continue to firm as they cool. Let cook in the pan and then cup into squares.
- To make the glaze, whisk the confectioners sugar, lemon zest, and lemon juice together until smooth.
- Pour the glaze over the top of each lemon bar square. Cover the bars fully with the glaze as a top layer.