Summer is the perfect season for citrus! I absolutely adore classic lemon bars—I swear they get better the longer they sit in the refrigerator. They are a delicious and pretty dessert to bring to a summer get together. Here we took a basic lemon bar recipe (adapted from Ina Garten) and adapted it in to three different flavors. Absolutely any citrus could be used for these—next we want to try oranges; or maybe blood oranges if we can find them!
For the crust you need: 1/2 cup butter (one stick), 1/4 cup sugar, 1 cup flour and a generous pinch of sea salt. Combine all ingredients until crumbly (I pulsed everything in my food processor for a few seconds) then press dough into your greased baking pan. Poke a few holes in the bottom with a fork. Bake at 350 F for 15-18 minutes. Remove from oven and allow to cool while you prepare the filling.
For the filling you need: 3 eggs, 1 1/2 cups sugar, 1 tablespoon citrus zest, 1/2 cup fresh squeezed citrus juice, 1/2 cup flour and powder sugar for dusting the top. Whisk together all ingredients until just combined, pour into prepared baking pan with crust. Bake at 350 F for 30-35 minutes, until the bars have set. Remove from the oven and dust with powdered sugar.
For our bars we tried lemons, limes and grapefruit zest and juice. I think lime was my favorite! I've eaten these up to 4 days after they were baked (keeping them in an airtight container in the refrigerator, of course). But they are fabulous from day one as well.