I have a thing for yellow.  Always have…I was a huge Big Bird and Tweety Bird fan when Big Bird and Tweety were cool.  My wardrobe consists mostly of black, white and gray but if I do don some color, you could bet it’d be yellow.  It’s (kind of) the color of the sun, it’s fresh, it’s springy; it makes me happy and always brings a smile to my face.

For all those reasons and a few more, it was also one of our wedding colors.  I can’t help sharing a picture from our wedding day!

Did I mention that lemons are yellow?  I also have a thing for lemons.  The zing of their flavor, the fresh fragrance that they give off and they can be used for so many things around the house.  I use them in a lot of savory dishes but desserts too and everyone is a fan of lemon bars!  I had a few extra lemons that needed to be used up so I decided to whip up some lemon bars.  Enter – new stoneware pie/tart pan.  Once again I was dying to use this wedding gift so I made a few changes to the recipe that I found in my Cooking Light Cookbook.

This was super simple to whip up and they were very tasty.  The crust was flaky and not heavy and the filling was perfectly creamy and sweet.  I was a little afraid that it would be too tangy with all the lemon zest but it was perfectly balanced! Since I baked it in a round dish instead of square, I cut 16 slices, in similar fashion as cutting a pie.  They were the cutest little slices and perfectly portioned to enjoy on a sunny spring day or Memorial Day cookout!

One more thing…Bake Your Day is now on Facebook.  Click here to “like” the page and to receive updates, blog posts and recipes there!

PrintPrint Recipe

Lemon Bar Recipe

Yield: 9 bars

Ingredients:

Crust:
1/4 cup granulated sugar
4 Tbs. butter
1 cup all-purpose flour
1/2 tsp cinnamon
Cooking spray

Filling:
3 large eggs
3/4 granulated sugar
3 tsp. lemon zest, finely grated
1/3 cup fresh lemon juice
3 Tbs. flour
1/2 tsp. baking powder
1/8 tsp. salt
1-2 Tbs. powdered sugar (more or less to your liking)

Directions:

Preheat oven to 350 degrees and spray a 9-inch tart pan with non-stick spray.

Beat 1/4 cup of sugar and butter on medium speed in the bowl of a stand mixer until creamed. Slowly add in one cup of flour until a mixture of fine crumbs forms. Gently press the crust into the tart pan and bake for 14-15 minutes until the top begins to brown (the crust will not be completely cooked.) Cool on a wire rack.

While the crust is cooling, beat three eggs in the bowl of a stand mixer with a whisk attachment until they are frothy, 3-4 minutes. Add lemon zest, juice, flour, baking powder and salt. Whisk until the mixture is well-blended.

Pour onto the partially baked crust and continue to bake for 20-25 more minutes until the filling is set. Cool on a wire rack. Sprinkle powdered sugar over the top before serving.

Slightly adapted from