Paying Homage Through a Mutual Love of Sweets with Lemon
When I worked at the now-defunct Pink Rose in Northern Liberties during my internship, instead of paying me, I took my fill with pastries — that definitely included Lemon Bars.
Everyone in my family possesses a serious sweet tooth. Our second favorite taste is sour. Put them together and you have a fan favorite.
Jump to RecipeJust so this isn’t a parody of the long essay before the recipe just know that my mother could not stop eating those citrus delights. She wanted to buy a full sheet tray of lemon bars (around 60 lemon bars). I refused. Why because she would have eaten them until she burst. The love of lemon is real and so is the love for my mom.
Ode to Pink Rose Lemon Bars
Ingredients
Crust
- ½ pound unsalted butter room temperature
- ½ cup sugar
- 2 cups AP flour
- ⅛ tsp salt
Filling
- 4 large eggs
- 1 ½ cups sugar
- ¼ cup flour
- ⅔ cup lemons Around 3 large lemons
- 1 tbsp lemon zest
Instructions
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Preheat the oven to 350° F
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For the crust, cream the butter and sugar until fluffy using a countertop or hand mixer.
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Combine the flour and salt. Add to the butter until just mixed. Do not overmix.
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Place a piece of parchment paper in your pan.
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Flatten the dough with floured hands and press it into baking pan. Building up a 1/4-inch edge on all sides.
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Bake for 20 minutes and start on the filling.
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Whisk together 1 ½ cups sugar and ¼cup flour.
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Whisk in the eggs and lemon juice. Pour over the baked crust.
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Bake for an additional 20 minutes
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Allow it to cool until room temperature. It will continue to firm as it cools. I prefer it chilled.
If you love lemon, I suggest you also check out my Limoncello Mini Cakes.
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