Something about spring just feels citrus-y to me. On Easter…and Mother’s Day…and often in between and for no reason at all…I find myself making lemon bars or orange cakes or lemon meringue pie.
We have a lemon bar recipe that I’ve been making since I was ten years old (published as “Lemon Love Notes” in my mother’s Farm Journal’s Country Cookbook) and I decided to play around with it a bit. I added more filling because, really, that’s the best part. And I added some orange peel as well. They’re kind of messy because of the extra lemon, but really good with a cup of coffee or tea as a little afternoon treat or dessert.
- 1/2 c butter
- 1 c sifted flour
- 1/4 c confectioner's sugar
- 2 c sugar
- 4 Tb flour
- 1 tsp baking powder
- 4 eggs
- 4 Tb lemon juice
- 2 tsp orange peel (found in the spice aisle)
- Combine flour and confectioner's sugar in a bowl, mix.
- Cut in butter with a pastry cutter and mix until crumbly.
- Press into ungreased 8-in square pan.
- Bake in 350 degree oven 15 min or until crust is golden brown. Cool.
- Meanwhile, combine sugar, 4 Tb flour and baking powder in a bowl.
- Add eggs, lemon juice and orange peel and mix well.
- Pour evenly over baked, cooled crust.
- Bake in 350 degree oven for 45 min.
- Cool in pan on rack. When completely cooled, cut into squares and serve.
- (Optional -- dust bars with additional confectioner's sugar before serving.)