Happy SUMMER Y'All, I might be from Miami, but ask any of my friends and you will catch me saying "y'all". I may have mentioned this before, but my mother has a southern charm upbringing that has definitely echoed in our household and on the table, lol. You know that my family is a sweets family (we need help) and I finally took the time to learn how to make some southern lemon bars this passed Easter. I can't believe it took me that long to try and how easy it was!
So on a hot summer day, or any day really, make these sweet n' tart bars and maybe sit outside? Poor Miami, the skeeters are "De Madre" with all this rain we've had!
INGREDIENTS
Shortbread Crust
2 Sticks of Butter (1 Cup)
2 Cups of Flour
1/2 Cup of Sugar
1/4 tsp of Salt
[OPTIONAL] Dashes of Cinnamon, Clove, Nutmeg to Taste
Lemon Curd (Filling)
4 Large Eggs
1 1/2 Cups of Sugar
2/3 Cups of Lemon Juice
1/4 Cup of Flour
[OPTIONAL] 1/2 tsp of Vanilla Extract
Post Baking
Powdered/Confectioners Sugar
MATERIALS
9X9 non stick pan, I've also used a 9X13
Parchment paper
Mixing bowl
Whisk
PROCESS
First we begin with the crust, preheat oven to 350' degrees.
Line a 9X9 baking sheet with parchment paper, i also greased the sides for extra ease.
By hand or with a food processor mix all the ingredients till you get a nice crumb texture, but when firmly pressed becomes like dough. If by hand, I melt the butter just to speed up the process (sue me).
Spread evenly across the bottom of the pan.
Bake in the center of the oven for 15-18 minutes, look for golden edges.
Let cool for about 15/20 minutes.
While the crust is cooling, gather your curd ingredients.
In a bowl whisk your eggs, sugar, vanilla extract and then slowly incorporate your flower.
Once there are no lumps add your lemon juice.
Then pour mixture over your crust and bake in the oven for 30 minutes,or until the top is set!
Let cool and forget about for an hour, then cover with foil or my favorite PRESS N SEAL, and place in the fridge for at least 2 to 3 hours.
Remove from pan on a large cutting board, cut into desired sized squares.
Then place on a tray, plate or my favorite; a cake tier.
I swear you will be a pro by your first batch! You'll notice optional ingredients, as in the spices and vanilla extract. From road tripping, I'm almost certain I tasted those spices in the crust and I think it rounds out the flavor very well compared to the standard recipes out there. I love pairing these bars with a rooibos or a spiced black tea.
Let me know what you pair yours with in the comments below or on instagram!
Pinkies Up,
Caro