So long hot, Georgia summer.   Gone are the days of  basking in the sun and cooling down in the pool.   I adore you, but I grew tired of 100 degree days. Until next year.

To celebrate the end of summer I made lemon bars because these became my addiction these past few months.   Every Saturday I would drive to a local bakery and buy a huge piece of these tart, sweet and sensual bars.   I couldn’t wait to get home to eat so it was usually devoured in the car…my steering wheel was always coated with powdered sugar.

So as I say goodbye, I leave you with a piece of summer that can be enjoyed year round.

Lemon Bars

recipe adapted from Joy of Baking

Shortbread crust

1/2 cup (1 stick) unsalted butter

1/4 cup confectioners sugar

1 cup all purpose flour

1/8 tsp salt

Lemon Filling

1 cup granulated sugar

2 large eggs

1/3 cup fresh lemon juice

1 tbsp lemon zest

2 tbsp all purpose flour

Makes 16 2-inch bars

Preheat oven to 350 degrees.  Grease and 8×8 inch pan and set aside.

Shortbread crust: With a mixer, beat butter and confectioners sugar until fluffy.   Add flour and salt and beat until mixture comes together.  Press into greased pan and bake for 20 minutes or until lightly browned.  Remove from oven and set aside to cool.

Lemon filling: Place eggs and granulated sugar in a bowl and beat until smooth.  Add lemon juice and zest and stir to combine.   Mix flour in until smooth, I used the mixer for about 30 seconds.  Pour filling over shortbread crust and bake for 20 minutes or until set.  Remove from oven and cool before cutting.  Dust with powdered sugar before serving.