By Julia Westhoff
Doesn’t it seem like mid-May is a time when the world goes crazy? Everyone is officially out of hibernation and trying to fit things in before summer begins and people are off vacationing. This weekend we’re partaking in two playdates, a puppet show, a Royals game and a dance recital. We’re also hosting a lunch and throwing a party. Life is officially nuts, in the best way possible.
Several of our weekend activities involve making food. We’re keeping it simple for most things (or relying on help – thanks everyone!). Fried chicken from the Hen House (so good, right?), a couple of salads, grilled bread and dips, and an assortment of bars. These lemon bars might be the highlight for me – I made a double batch to use for the various occasions. The brightness makes it perfect for this time of year and the sugar will keep me going from one spot to the next.
Whatever you’re doing this weekend, enjoy!
1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest
3/4 cup unsalted butter, almost completely melted and then cooled
3 tablespoons lemon juice
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
- Preheat oven to 350 degrees F. Grease an 8-inch square pan or line pan with foil and lightly coat with cooking spray to easily lift brownies out of pan.
- Mix flour, sugar, salt, baking powder and zest together using a wire whisk.
- Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.
- Pour into pan and bake for 20-25 minutes or until done.
- Remove from oven and cool.
- For lemon icing, sift powdered sugar in a medium bowl. Add lemon juice and zest and stir until completely combined and smooth. Pour over lemonies and let rest until icing sets. You can also place in the fridge to speed things up.
- Cut into 16 or 25 small bars.