Happy Father’s Day to all the Dads out there! I hope you have a great day!
We had a wonderful time at our niece’s wedding in Boston ~ she was a beautiful bride and I hope that she and her new hubby have a fabulous life together. Right now they are in Paris for their honeymoon ~ how great is that?
The happy bride and groom:
To keep this food related, their wedding cupcakes were made by the daughter of Chef Todd English ~ red velvet cupcakes with cream cheese and white chocolate frosting:
On to the lemon bars…this recipe is easy and so lemony! They are perfect for any time of year but really seem to hit the spot during the summer. Please use fresh lemon juice and zest in this recipe or they won’t be nearly as delicious.
1 cup butter, room temperature (no substitutes, they just taste better with butter)
1/2 cup sugar
2 cups flour
1 1/2 cups sugar
4 tbsps flour
zest of 1 lemon
2 fresh lemons, juiced (no substitutes)
Preheat oven to 350º.
In a mixer bowl, blend together the butter, 2 cups of flour, and 1/2 cup sugar. I mixed it in my KitchenAid ~ it won’t come together in a ball. Press into the bottom of an ungreased 9×13 pan. Bake for 15 to 20 minutes, until golden.
In a medium bowl, whisk together the sugar, flour, and zest then add the eggs and lemon juice and whisk until well combined. Pour filling over the baked crust.
Bake for 20 more minutes.
The bars become more firm as they cool.
Makes anywhere from 12 to 14 servings depending on how large or small they are cut.