Not-So-Lemony Lemon Bars

Summertime is the perfect time to enjoy fruity flavors in your cooking and baking. So many amazing fruits are ripe at this time of year, and using them at the peak of their freshness just makes sense.

On that note, there is one fruit that I often get overwhelmed by: lemon. I love this citrus flavor, but not to the point where I feel like I'm drinking lemon furniture polish. Small doses are the rule of thumb for me when it comes to lemon.

That's where the down-played flavor of this classic dessert came from. If you like loads of lemon, you can make it the traditional way. If you want a hint of lemon, try it this way. You can also substitute 2 Tbsp lemon juice for the extract if you want a little kick.

1 cup flour, sifted
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp lemon extract

1. Preheat oven to 350 degrees. Spray an 8x8-inch square baking dish with nonstick spray.

2. Mix flour, butter and powdered sugar until thoroughly combine. Press crust mixture into the bottom of the dish.

3. Bake crust for 20 minutes at 350 degrees.

4. When crust has baked for 20 minutes, mix remaining ingredients in a medium bowl and pour over crust.

5. Bake at 350 degrees for an additional 20-25 minutes.

6. Remove from oven and allow to cool. The filling will settle as it cools. Cut into bars and serve with a dusting of powdered sugar.


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