So, you may or may not have heard that a formidable snowstorm is heading toward the Northeast. When I found out school had been cancelled for today on Thursday afternoon, I was jumping for joy. (Yes, teachers love snow days too.)
I left school with a spring in my step and a song in my heart. Until of course, I got to the highway. The spring flung away and the song puttered out pretty quick, and I found myself acting in very unladylike ways.
I may or may not have yelled at a school bus. More than once. I’m pretty sure it was empty though.
My 18 mile commute took me about 2 hours. Seriously, you can’t judge me for raging at an empty school bus. It’s only barely worthwhile because I don’t have to drive in today. Instead, I get to spend some extra time in the kitchen. (And hope that our power doesn’t go out.)
While winter is prime time to enjoy citrus fruit, I actually made these bars without any fresh lemons. Using store-bought juice and frozen zest, these bars are just as tasty, and I don’t have to find out about all the little paper cuts I received at work the annoying way.
These bars are bright, flavorful and certain to sweep away wintertime blues. Even the kind that might lead you to throw a tantrum in your car.
One Year Ago: Pulled Chicken Empanadas
- FOR THE CRUST
- ¼ cup powdered sugar
- ¾ cup all-purpose flour
- 6 Tbsp unsalted butter, softened
- pinch of salt
- FOR THE FILLING:
- ¼ cup all-purpose flour
- 1 1/8 cup sugar
- ½ cup lemon juice
- zest from 1 small lemon
- 3 large eggs
- pinch of salt
- powdered sugar for dusting
- Preheat the oven to 350 degrees F and line an 8x8” pan with aluminum foil and grease with cooking spray, set aside. To make the crust, sift the powdered sugar into a medium bowl. Add the flour and salt and mix to combine.
- Add the butter and mix just until a dough forms.
- Put the dough in the pan and press it evenly into the base and about ½” up the sides. If you find the dough is sticking to your fingers, wet them slightly and keep at it.
- Line the crust with parchment paper and fill with pie weights, dried beans or coins. Bake the crust for 25 – 35 minutes, until it’s golden brown. Uncover the crust for the last 10 minutes.
- While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the lemon juice and zest and whisk to dissolve the sugar.
- In a separate bowl, whisk the eggs and with the salt.
- Add the eggs to the lemon and sugar mixture and whisk until well combined.
- Once the crust is golden, pull the oven rack out slightly and pour the filling into the crust while it is still in the oven.
- Reduce oven temperature to 300 degrees F and bake for another 30–40 minutes, until the center is just set.
- Allow the bars to cool completely, then chill well in the fridge before cutting.
- Dust with powdered sugar before serving and store leftovers in the fridge for up to a week.
Adapted from Butter Baking