Happy Happy Wednesday y’all!!!  It’s super freaking hot and humid already here in the ATL, which means hello wonderfully citrus desserts of all shapes and sizes, because I feel like tart treats seems less heavy in this heat…they’re not, but oh well ha! <\/strong>
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\nY’all, these are just the most perfectly classic lemon bars, and I’m so proud of myself because I wanted to make these 1,000% from scratch.  A lot of times, I have cut corners, i.e., cake mixes, juice from a bottle, etc., which is totally cool,  but this time I was totally set on juicing every bit of the 1 cup of lemon juice that I needed.  <\/strong>
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\nSeven lemons later and maybe a few stinging squirts to the eyes that’s what she said<\/del> and boom! fresh freaking lemon juice for these delectable bars, which I have to be honest really made all of the difference in these.  Was it a crud ton more work? absolutely! was it worth it? also a big yes on that as well.  <\/strong>
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\nThese bars are definitely more work than a lot of recipes I post here, but y’all they weren’t that difficult to make, just a few more steps and sooo dang delicious.  These are fantastically tart and sweet, with the perfect crust accenting these bars.  I hope I’ve sold some of y’all on making these tart treats as soon as possible…may I also add that there is a big holiday weekend coming up and these just might be perfect to serve.  Thanks so much for swinging by and I hope you all have a wonderful day!!!
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First, for the crust, butter and sugar…<\/strong>
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Mix, Mix, Mix…<\/strong>
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Now your flour…<\/strong>
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All mixed and ready to go into your pan…<\/strong>
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Into your pan…<\/strong>
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Bake your crust, and while it’s cooling start with the lemon filling…<\/strong>
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All mixed up…<\/strong>
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Now onto your crust…<\/strong>
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bake, bake, bake and enjoy!!!<\/strong><\/p>\n

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Classic Lemon Bars<\/div>\t

2018-05-21 14:03:01<\/div>\t\t

Delicious tart bars filled with all the flavor of lemon.<\/div>\t

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THE CRUST<\/div>\t\t\t

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1. 1 Cup (16 Tablespoons) of Unsalted Butter, Room Temperature.<\/li>\t\t\t\t
2. 1\/2 Cup of Powdered Sugar.<\/li>\t\t\t\t
3. 2 Cups of All Purpose Flour.<\/li>\t\t\t\t
4. 9x13 Pan.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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   THE LEMON FILLING<\/div>\t\t\t

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   1. 6 Large Eggs, Room Temperature.<\/li>\t\t\t\t
   2. 3 Cups of Granulated Sugar.<\/li>\t\t\t\t
   3. 1-2 Tablespoons of Lemon Zest.<\/li>\t\t\t\t
   4. 1 Cup of Lemon Juice (It took 7 Lemons).<\/li>\t\t\t\t
   5. 1 Cup of All Purpose Flour.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      FOR THE CRUST<\/div>\t\t\t

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      1. Preheat your oven to 350 degrees F.<\/li>\t\t\t\t
      2. With non-stick spray, liberally spray the bottom of your 9x13 pan, set aside.<\/li>\t\t\t\t
      3. With a handheld or stand mixer with paddle attachment, beat your butter and 1\/2 cup of powdered sugar together until fluffy.<\/li>\t\t\t\t
      4. Now, stir in your all purpose flour until just combined.<\/li>\t\t\t\t
      5. Press your dough out evenly into the bottom of your 9x13 pan until the crust reaches the edges of your pan, and bake for 15 minutes or until just slightly brown.<\/li>\t\t\t\t
      6. Make sure to let this crust cool completely before adding in the filling.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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         FOR THE LEMON FILLING<\/div>\t\t\t

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         1. In a large bowl with a handheld of stand mixer with whisk attachment, mix together the eggs, granulated sugar, lemon zest, lemon juice and flour.<\/li>\t\t\t\t
         2. Pour this mixture onto your cooled crust and bake at 350 degrees F for 30-35 minutes, or just until the filling isn't jiggly anymore.<\/li>\t\t\t\t
         3. Let cool, maybe dust with some powdered sugar and enjoy!!!<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Notes<\/div>\t\t\t

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            1. Feel free to add more lemon zest if you really want the flavor to pop.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
               HOLLY'S CHEAT DAY https:\/\/www.hollyscheatday.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

               Happy Happy Wednesday y’all!!!  It’s super freaking hot and humid already here in the ATL, which means hello wonderfully citrus desserts of all shapes and sizes, because I feel like tart treats seems less heavy in this heat…they’re not, but oh well ha! Y’all, these are just the most perfectly classic lemon bars, and I’m…<\/p>\n

               Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":11077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,4],"tags":[],"yoast_head":"\n