Easy Lemon Bars

I looooooove lemons!

Notice the title says easy, not quick.  LOL.  There is a lot of squeezing and zesting to be done but believe me, it is easy and definitely worth your time.  There is a yummy shortbread crust with a hint of nutmeg and a really lemony, zingy, not too sweet lemon topping.  Perfect for the spring and summer and when you are not looking for an overly heavy dessert.  This is a family favorite!

Easy Lemon Bars
adapted from Smitten Kitchen's Lemon Bar recipe

Yes, yes, I use a lime squeezer to squeeze my lemons...

Ingredients:

Shortbread crust:
2 sticks of unsalted butter (or salted, just don't add the kosher salt) at room temperature
3/4 cup granulated sugar
1/4 teaspoon freshly grated nutmeg
2 cups flour
1/8 teaspoon kosher salt

Lemon layer:

When I can, I buy organic lemons.  No waxy exterior
which makes them perfect for zesting.

5 eggs, room temperature
1 2/3 cup granulated sugar
4 lemons, zested
Juice from the 4 lemons and water to equal 6 oz on your liquid measuring device.  (a bit over the 2/3 cup line)
2/3 cup flour

Directions:

Preheat oven to 350 degrees.  Grease 9x13 pan.

I'm sure I didn't discover this but I have never heard of anyone else doing this.
 I use the butter wrapper to grease my pan a lot of the
time.  There is usually just enough left over on the wrapper.  Why waste???

In mixer, combine the butter and sugar and nutmeg.  Cream until light and fluffy.

Add in the flour and salt and mix until combined.  Do not overmix.

Add to greased pan and push together and up sides to form your crust.  

Bake in the oven for about 20 minutes, or until LIGHTLY browned.

While the shortbread crust is cooking, make filling.  Zest the lemons over a medium mixing bowl.

Add eggs and sugar and whisk together.  Add the juice from lemons and water mixture to the bowl.  Whisk to combine.  Add the flour and continue to mix until incorporated.

Once the crust is ready, take out of oven, top with lemon mixture and throw back in the oven for about 25 minutes.  The lemon layer should be a slightly jiggly in the middle.  

Ready for the oven

All done!!!

Let cool completely and cut with a sharp serrated knife.

Enjoy!