My husband is crazy for lemon bars.  It is his favorite thing on earth.

Now, he's kind of like me,  in the sense that we are not big sweet fans.  We are not into cakes and pies and cookies etc.  It's just MEH!



If it's there and I'm offered a slice, I'll eat it but it's not something I will go out of my way to have, hence the reason you see more dinners etc on the blog than actual desserts.

But this is the one thing that we do enjoy, and him more than I.

Today he is turning 39 years old and instead of the usual cake, I made him Lemon Bars but with Orange too.  So it's more of a citrus bar which is perfect for this time of the year.



These are SO good and they look so pretty too.  Give it a try. By the way, these came from the Good Food Magazine, June 2012 issue. The directions are for grams and ml. But here is a great link to visit to help you convert.

Lemon and Orange Bars

For the base:

250gr of flour (2 cups)
85gr of powdered sugar (3/4 cup)
175gr of butter, cut into small pieces (3/4 cup)

For the topping:
2 lemons and 1 large orange
4 large eggs
400gr sugar (I think that's too much, I only used 1 cup)
50gr flour (1/2 cup)

 

Heat oven to 375 degrees.

Line a 9 x 12 inch pan with parchment paper and set aside.

In your standing mixer, beat together the flour, sugar and butter until it forms crumbs. (I beat mine a little longer because I got distracted with a kid, so mine came out more bound like a dough, still good though)

Press into the prepared pan. Pop in the oven for 20-25 minutes until pale golden.

Finely grate the zest from the lemons and the orange.



Then squeeze out all the juice into a cup. You will need the juice from both lemons and the orange.



Whisk together the eggs and sugar, then add the zest and the juice, add the flour and mix well.



Pour over the base and bake for another 15 to 20 minutes, just until the topping has set. Remove from oven and let cool completely in the pan.

When cool, lift the parchment paper out, and then dust heavily with powdered sugar.

Enjoy :)