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Zucchini Parmesan Crisps, Roasted Chicken with Veggies, and Luscious Lemon Bars
Ingredients:
- For the Shortbread Crust:
- 1 cup (225 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- For the Lemon Filling:
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 4 large eggs
- 2/3 cup (160 ml) lemon juice (about 3-4 lemons)
- Zest of 2 lemons
Instructions:
Preparing the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Make the Crust: Cream together butter and sugar until light and fluffy. Gradually mix in flour and salt until the mixture is crumbly. Press this dough into the prepared baking pan, forming an even layer.
- Bake the Crust: Bake for 18-20 minutes until just golden. While it bakes, prepare the filling.
Making the Lemon Filling:
- Combine Filling Ingredients: Whisk together sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
- Bake: Pour the filling over the hot crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and doesn’t jiggle when the pan is nudged.
Finishing Touches:
- Cool: Let the bars cool completely in the pan on a wire rack.
- Chill: Chill in the refrigerator for at least 2 hours to set completely before slicing.
- Serve: Lift the bars out using the parchment paper overhang, slice into squares, and dust with powdered sugar if desired.
Tips:
- Ensure Consistency: For the smoothest filling, strain the lemon mixture to remove any bits of egg or lemon zest.
- Cutting Bars: For clean cuts, use a sharp knife dipped in hot water and wipe it clean between slices.
These lemon bars offer a refreshing zing with every bite, perfect for a dessert or a sweet treat with afternoon tea. Enjoy your baking!
