It’s officially March which means spring is in the air and I could not be more excited. Flowers are beginning to bloom and Charleston is starting to enter a warming trend. I’m finally seeing spring produce pop up in the markets- asparagus, radishes and lemons are signature to the season.
Who doesn’t like a lemon bars with just enough tang, zest and sweetness. There’s not too much wiggle room when it comes to this classic recipe so its best to stick to the basics. This delicate treat is the perfect way to end your spring meal on a sweet note.
Nutrition:
Lemons: Lemons are a natural diuretic thus aid in elimination. They have powerful antioxidant capacity due to the the citric acid that neutralizes free radicals linked to aging and disease. They also aid in the absorption of nutrients by dissociating them from anti-nutrients like phytates and increasing their bioavailbility in the body.
- 1 cup butter, softened
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1 1/3 cup sugar
- 1/4 cup all-purpose flour
- 6 tbsp fresh lemon juice
- 4 eggs
- Optional: 1/4 cup powdered sugar for garnish
- Preheat the oven to 350 F.
- Line a 9 x 13 inch pan with parchment paper and set aside.
- In a medium bowl mix together 1 cup of softened butter, 1/3 cup of sugar and 2 cups of flour to create a crumbly mixture.
- Press your crumbly mixture into your lined baking pan and bake for 15 minutes.
- In another medium bowl, whisk together 4 eggs, 6 tbsp lemon juice, 1 1/3 cup sugar and 1/4 cup of flour to create a uniform mixture.
- Remove your crust from the oven and pour your lemon mixture over the baked crust.
- Bake for an additional 20-25 minutes.
- Remove from the oven and allow the bars to cool for about 30 minutes before serving.
- Sprinkle with powdered sugar for a festive touch.
