My Favorite “Egg” Recipe… LEMON BARS!

I don’t know about you, but eggs pile up in my kitchen quickly!  I love my go-to recipes that I know will use up a good amount of eggs.  

Here is one of my favorite “egg” recipes that I always make up if I am going over to someone’s house.  Lemon Bars are tangy and sweet and Everyone always loves them!  Plus, they use up 6 eggs.  Can’t complain about that.  

These Lemon Bars boast a flaky shortbread crust, with a traditional lemon curd filling, and a sprinkling of powdered sugar.  Hungry yet??

Don’t let them fool you… these are NOT a healthy treat, but Oh. So. Delicious!

Enjoy!

Ingredients:

For the CRUST:

3 cups all purpose flour

1 1/2 cups powdered sugar

1 1/2 cups melted butter (3 sticks)

For the FILLING:

6 large eggs at room temp

3 cups granulated sugar

2 Tbs lemon zest (optional)

1 cup freshly squeezed lemon juice (DO NOT skimp on REAL lemon juice!  the stuff in the bottle just is NOT the same!)

1 cup flour

powdered sugar for dusting

First preheat your oven to 350, and generously spray an 11×13 baking dish with nonstick cooking spray.

In a mixing bowl, mix together the Flour and Sugar for the crust.  Then add the melted butter and mix until combined.  Glob this mixture into the baking dish and press it down so it covers the bottom of the pan somewhat evenly.  

Bake for 15 minutes in the oven, or until just barely brown or golden.  Better to under do it than over do it.   While the crust is baking, you can prepare the filling.

Crack all your eggs into a large mixing bowl.  Whisk them really well until they are uniform.  Then add your sugar, flour, lemon juice, and zest.  Whisk together until very smooth.  If your flour is leaving little lumps in your filling.  Pour the whole thing through a mesh strainer to get those lumps out.  We want it smoooooth!

Once the crust is ready, pour the filling into it and immediately place it back in the oven for about 30 minutes.  Check to see that it is “set” in the middle… the middle should not be jiggly.  You may need to add a few minutes depending on your oven.  Remove from the oven and let it cool at room temperature for 2 hours, and then cover it and put it in the fridge for a couple more hours.  IT IS CRITICAL THAT YOU COOL IT COMPLETELY before you slice it!!!  I cannot stress this enough!  It will be a gooey mess if you skimp on the cooling process.  

I like to make this a day ahead and let it hang out in the fridge overnight.  Or else, make it first thing in the morning, if you want it that same day.  

When it is THOROUGHLY chilled, you can slice it into 2″ squares.  I also like to run the knife around the outside to loosen it from the pan.  Place the squares onto parchment paper or even just a cookie sheet, and dust with powdered sugar.  I like to go heavy on the dusting, but some folks don’t.  Whatever floats your boat!  

Then, once you’ve finished making a mess with powdered sugar, transfer your squares to a serving plate so they look oh-so-pretty.

That’s it!  Quick grab one for yourself! … they disappear quickly!!