I see a trend I did not expect: lemon cake, lemon poppyseed cake, lemon poppyseed cake balls, lemon tarte, lemon meringue pie, and now lemon bars! It seems, my friends, that lemon desserts seem to be something of a favorite. That is surprising to me because I thought that if I would ever budge from chocolate, it would be to raspberries.
These lemon bars, an adaptation from an Ina recipe, are very similar to tarte au citon, but creamier and very tangy.
The addition of poppyseeds to the crust is completely optional, but very pleasant indeed.
For the Poppyseed Crust:
1 cup butter, at room temperature
1/2 cup sugar
2 cups flour
Pinch of salt
2 1/2 Tbsp poppyseeds
For the Filling:
6 large eggs
2 1/2 cups sugar
1 cup flour
1 cup fresh lemon juice
2 Tbsp grated lemon zest
Powdered sugar, for dusting
Preheat oven to 350 degrees F.
Make Poppyseed Crust: In bowl of standing mixer, cream butter and sugar until light and fluffy.
Add flour and salt; mix until just combined. Stir in poppyseeds.
With floured hands, press dough into 9x13x2-inch baking pan. T
ransfer to refrigerator; chill 20 minutes.
Transfer crust to oven; bake 15 minutes or until very lightly browned.
Meanwhile, make Filling: In large bowl, whisk together eggs, sugar, flour, lemon juice and zest.
Pour over crust; transfer to oven and bake 30 to 35 minutes or until filling is set.
Transfer to wire rack; let cool completely before cutting.
Dust with powdered sugar for serving.