I am dreaming about the sun. How about you? It has been cold, cold, cold and rainy. Did I mention cold? I can deal with the rain but this cold weather – not so much.
Zesty Lemon Bars are just what I need – a bright treat full of fresh lemons = pure happy power.  If I can’t have the sun – I’ll take these Zesty Lemon Bars any day of the week.

Zesty Lemon Bars are so dreamy, and a cinch to make. I start with a light buttery crust, and top with a zesty lemon filling. If you like the filling in a lemon meringue pie then you are going to go crazy lemons over this. These bars are way addicting. They never last long in my house.  If you are giving these as a gift or taking them to a party -they look so pretty cut into little diamond shapes and put in decorative candy/cupcake liners – maybe something sweet for your sweetie?

Put a little sunshine in your day with these Zesty Lemon Bars.

Here’s what y’all need: 4 eggs, 2-3 lemons juiced (about 1/3 cup), 1-2 Tablespoons lemon zest, 2 sticks butter

2 ¼ cups all purpose flour, 2 cups granulated sugar, ½ cup powdered sugar and a pinch of salt. Oh yeah, and 1 teaspoon baking powder which will show up later.

Let’s start with the buttery light crust.

Ahhh.  I’m happy already.

Soften the butter

Add the flour

and powdered sugar.

Start mixing. Use a fork or a pastry cutter.  Whatever your fancy.

Dump it all into an ungreased 13×9 glass Pyrex dish.

Press it down evenly – I use the flat surface of my measuring cup and some plastic wrap over the top.

Too easy.

Pop the crust in a preheated 350° oven for 20 minutes.

Set aside the crust to cool.

Now for the filling.  Insert my smile here.

Zest the lemons – 1 -2 Tablespoons’ll do. Add the zest to a medium mixing bowl.

Feeling zesty yet?

Juice the lemons.
I use a handy juicer. Cause I’m lazy.

Pour in the lemon juice

If the lemons are extra juicy and you have more than 1/3 cup it’s okay. Just add a pinch more of the flour needed and call it a day.

Add the sugar and eggs to the lemon juice and zestiness.

Blenderize.

Add the flour and

the baking powder.

Stir it all up with a spoon.

Don’t mind the white globs.  They are fine. Trust me.

Pour the filling on the crust.

Pop it back in the oven and bake for 20 more minutes until nice and golden.

Let cool before cutting into bars or bite size diamond shapes.  I sometimes cut my fancy shapes before I dust on the powder, but today I’m skipping this step. Today is dust and cut!

Sprinkle the powdered sugar over the lemon bars -

to your liking.  I like it alot.

This is what dreams are made of.

A dusting of powdered sugar, over a layer of zesty lemon heaven.  Pinch me.

Sunny happy days indeed.

 Printable Recipe

Zesty Lemon Bars

Crust:
2 cups all purpose flour
1 cup butter softened
½ cup powdered sugar

Preheat oven to 350°. Using a fork or pastry cutter, mix thoroughly. Press mixture into an ungreased 13×9 glass Pyrex dish. Bake for 20 minutes.

Filling:
4 eggs
2 cups granulated sugar
Pinch of salt
2-3 lemons juiced about 1/3 cup
1-2 Tablespoons Lemon Zest
¼ cup flour
1 teaspoon baking powder
Powdered sugar for the top
Juice and zest the lemons.  In a medium sized bowl, mix the eggs, sugar, salt, lemon juice, and zest together. Stir in the flour and baking powder.

Pour the filling onto the warm crust and bake for 20 more minutes. Cool before cutting into squares, or shapes and dust with powdered sugar.