There's nothing like a sunny, yellow lemon bar to brighten up your winter. Especially if it's cloudy and brisk outside...and you're on a boat in the middle of some freezing lake, fishing.
Ok, so perhaps I'm exaggerating a bit (let's get real, how cold can California get?) -- but still, who goes fishing in November?!? Uhhhh...apparently, we do. And we managed to drag a couple of our friends with us this time as well :P
Though it's hard to believe, this actually wasn't our idea. Our friend initiated the trip after coming back from Alaska without catching a single fish. She wanted a second chance, and of course AC's name immediately came to mind (for those that don't know, AC = fishing). So on a beautiful but crisp Saturday morning, we left the shores in search of rainbow trout...with cheese, baguette, salami, pellegrino, chips, and lemon bars in hand. Because what is fishing without food, right?
These classic lemon bars are actually an old family friend's recipe. The shortbread crust is divinely tender and buttery. And the lemon filling on top is bold, fresh and intensely citrus-y. Together, they create a bright flavor that's not too tart nor too sweet. I say, it's the perfect escape to sunnier places.
Btw -- did I mention that we caught SIX fish, including an almost 5-pounder, that day? :D
Recipe adapted from Harriet, an old family friend
2 C flour
1/2 C confectioners sugar
1 C butter
2 C sugar
1/3 C fresh lemon juice
1-2 T grated lemon peel
1/4 C flour
2 t baking powder
Preheat oven to 350 degrees. Sift together flour and confectioners sugar, and then cut in butter. Press into an 8x8 baking pan, and bake for 18 minutes.
Beat eggs, sugar, lemon juice, and lemon peel together. In a separate bowl, mix flour and baking powder. Stir flour mixture into lemon mixture. Pour over hot crust, and bake again about 20 - 25 minutes. When cooled, sprinkle with powdered sugar.