A Father’s Day Treat!

A quick and easy treat to make in honor of all the dad’s this Father’s Day is the Lemon Bar! Easy to make and quite addictive these sweet and tart treats disappear quickly. It is that combination of tart and sweet that makes a perfect combination that keeps us craving more!

I happen to love the recipes of Ina Garten and Smitten Kitchen! When a lemon bar recipe is adapted by Smitten Kitchen watch out is all that I can say!

I share with you the adapted recipe from Smitten Kitchen where you are offered two variations a thicker or thinner layer of lemon filling. I chose of course the thicker filling and was not disappointed.   Cutting the bars into small pieces and putting them in cupcake holders makes it easy for guest to pick up! Hold off on sprinkling the powdered sugar on top until right before you serve or the powered sugar can disappear before your eyes, well at least they did in front of my eyes!

Choose your filling size and start baking! I share the recipe I found from Smitten Kitchens with you! Enjoy!

Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting

[Or] for a thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into rectangles and dust with confectioners’ sugar.