Mmmmmmm.

I haven't blogged about cooking in a long, long time. Partly because I haven't felt like making anything very exciting. However, my cousin and I were talking recipes, and I figured I'd share this gem I found on A Mingling of Tastes. I'm always on the hunt for the most luscious, lemony desserts I can find. My mom, sister, and I LOVE lemony things. I thought for Mothers' Day this year, I'd make myself (I might share) some lemon bars.

(I add an extra 1/4 cup of sugar to the original recipe's 1 cup)

Lemon Lovers’ Lemon BarsThe lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling--I've done it this way a couple times since developing the recipe, and it's still great. Also, note that you must lower the oven temperature after baking the crust.

Makes 12 or 16

For crust:
3/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into chunks and chilled

For filling:
1 1/4 cup granulated sugar
zest of 3 lemons
1/4 cup plus 2 tbs. all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons)

1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight.

2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees.

3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 25 to 28 minutes. The center should be set, but still quite gooey when poked with a toothpick (it will continue to set as it cools). Within a minute or two of taking the lemon bars out of the oven, run a thin knife along the edges to loosen; this allows bars to contract as they cool without cracking. Cool completely on a rack, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill.