HEYO Summer, you came out of nowhere. It’s all swamp ass and runny make up over here in Ohio, how are things for you people?
It’s making my outdoor DIY projects absolutely insufferable. I know, that alone is worth a little squeal, it’s been awhile since I showed you how to jump head first into ruining something that used to work in your house.
But Summer. Hussy just showed up at our house today like she owned the place. Making my spray paint sticky and giving me a decidedly European smell. Joys.
And there is only one thing you can do when Summer shows up to the party and refuses to leave. You give her a European hug and make lemon bars.
These lemon bars are actually perfect. As in, couldn’t be better. Tart and sweet, smooth and fresh. I keep wanting to say so fresh and so clean, clean. I don’t know. They are just pretty darn good.
Line a 9 x 13 with parchment paper. Melt the butter in a saucepan over medium heat until browned. Remove the solid from the stop and fridge until just firm again. Put browned softened butter in kitchenaid mixer and whip. Add sifted flour and powdered sugar, and 1/4 teaspoon of salt. Mix until it just comes together, and press into the bottom of the parchment lined baking dish. Make sure it's firm and covers the entire bottom evenly, and bake at 350 for 25 minutes or until golden brown. While the crust is in the oven, make the filling.
Combine eggs, egg yolks, and salt, whisk together. In a separate bowl, whisk together the flour and sugar. Add lemon juice and lemon zest to the sugar mixture and combine well. Add the eggs to the lemon sugar mixture and whisk until well combined. Remove crust from the oven and pour lemon mixture right on top of the hot crust. Place back in the oven to bake for 35 minutes, or until the custard has set. If you get air pockets, you can pop them with a kitchen torch.
Chill in the fridge until firm, cut with a hot knife and dust with powdered sugar.