Sunny Spring days call for Sunny Lemon Bars.

With the arrival of spring and the changing season you need to make desserts that mirror the changing season. Instead of decadent and comforting treats that I often associate with winter, I make a switch to lighter and brighter fare. My Sunny Lemon Bars usually fit the bill and are a welcomed addition to my baking rotation.

Sunny Lemon Bars

For the crust:

1 stick butter, softened

¼ cup granulated sugar

1 cup all-purpose flour

pinch of kosher salt

For the filling:

3 large eggs

1 ½ cup granulated sugar

1 tablespoon grated lemon zest

½ cup lemon juice

½ cup flour

Powdered Sugar, for dusting

Preheat the oven to 350ºF.

Line a 9x9” baking pan with foil or parchment, and lightly spray with non-stick cooking spray.

In a mixing bowl, cream together the butter and sugar. Mix in the flour and salt until a dough forms.

Press the dough into the pan, building up 1/2 inch crust on all sides.

Bake the crust for 15-20 minutes or until lightly golden brown. Let the crust cool completely on a wire rack before filling. 

When the crust has cooled, whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. 

Bake for 30-35 minutes or until the filling is set. Let cool to room temperature then chill overnight.

Dust with powdered sugar before cutting and serving.