Another lemon post...

I should just rename my blog to Lots and Lots of Lemons or Lemons All Around or Just Another Lemon because I have a major obsession with lemon. I love it in my water, zesting the rind into recipes, straight eating homemade lemon curd out of a mason jar (don't judge) and then all the time craving lemonade while pregnant. 

I'm surprised my face hasn't permanently morphed into a pucker face from the sourness. 

My poor husband recently mentioned to me, I don't really like your lemon desserts and my response is good more for me then! However, however, this lemon bar recipe after he tried it, he said oh I actually like this lemon dessert! Great, now less for me.

Ok so here is a lemon dessert that my husband will actually eat, why don't you make it and judge for yourself? Don't just take my husband's word for it!

Ingredients

For the crust you need: 2 cups all-purpose flour, 1/3 cup powdered sugar, 1/3 cup packed light brown sugar, 3/4 cup butter, diced, partially soft.

For the lemon filling you need: 2 cups granulated sugar, 6 tablespoons all-purpose flour, 1 1/2 tablespoon lemon zest, 3/4 cup fresh lemon juice, 1/4 cup fresh naval orange juice, 4 large eggs, 3 large egg yolks, and 3 1/2 tablespoon heavy cream.

Directions

Preheat your oven to 350 degrees. Use a 9X13 size pan and grease it. In your mixing bowl or food processor, add the flour, powdered sugar and brown sugar. 

Add in the diced butter and pulse or mix until the texture of wet sand. Pour the crust mixture into the greased dish and press until there is an even layer. 

Bake in the oven for 20 minutes. While the crust is baking, prepare the filling because when the crust has finished baking, you will immediately pour the filling. 

In another mixing bowl, add the sugar and flour then combine. Add in the lemon zest, lemon and orange juice. Then add in the eggs, egg yolks and heavy cream then thoroughly stir all of the ingredients together. 

When the crust a light golden brown, pour the lemon bar filling over the crust, return it to the oven and turn the temperature down to 325 degrees F. Bake the bars for 20-25 minutes or until the filling has set. 

Cool the bars at room temperature for an hour then refrigerator for at least 1 1/2 hours before serving. Prior to serving, lightly dust some powdered sugar over the tops of the bars, cut them into squares or bars and serve! 

Then eat to your lemon-shaped heart's content!