Lemon Bars

I call these a "Happy" treat. This recipe is beautiful in all ways. Beautiful citrusy looking, lemony - zingy in taste, crispy bottom crust with custardy soft top filling and generous dusting of powdered sugar on top.

I for sure know that these gorgeous looking bars are going to be a regular in my house from now on.

Here's how these are made.

Ingredients:

• 3 cups or 365 gms plain flour. Separate 2 1/2 cups or 300 gms for crust and 1/2 cup or 65 gms for filling

• 2/3 cups or 65 gms of powdered sugar, for the shortbread.

• 2 tablespoons powdered sugar for dusting.

• 1/2 teaspoon salt

• 12 tablespoons or 170 gms unsalted butter, melted

• 3 tablespoons lemon zest

• 3 cups or 600 gms sugar

• 8 eggs large, room temperature

• 1 cup or 240 ml juice of fresh lemons

Method:

• Heat oven to 176°C and line a 9x13 baking dish with a parchment paper.

• In a mixing bowl, add sifted flour, powdered sugar and salt and whisk it together.

• Pour in the melted butter and mix until combined. With your hands or with the help of your spatula bring in the dough together.

• Transfer the crumbled dough into the lined pan and press down into a flat layer. You could use your hands along with the spatula to make a flat surface.

• Bake at 175°C for about 20 minutes or until a light golden color is achieved.

• For the lemon yogurt filling, add sugar into a mixing bowl.

• Add the lemon zest. Combine well with the help of a whisker untill the sugar turns light yellow in color.

• Add the remaining half cup of flour to the bowl and mix well.

• Pour in the lemon juice and add the eggs. With the help of a hand mixer, mix well until completely combined.

• Pour the lemon filling onto the warm crust.

• Put it into the oven and bake for about 25 minutes. Remove from oven and allow it to cool for an hour.

• Now chill in the refrigerator for another two hours.

• Once cooled, gently remove from the pan, transfer it onto a flat wooden surface and peel away the parchment paper.

• Dust with powdered sugar and with a sharp wet knife, cut into bars. In-between the cuts make sure to use a damp cloth on the knife to dampen it and to have clean cut bars.

• These lemon bars can be had both at room temperature as well as chilled.

• Put the remainder of the bars in the refrigerator since they are essentially custard. They can be stored upto four days only if they are not devoured by then, which is very unlikely.

Happy times people!!