You are my sunshine, my only sunshine. The sun peeked out in the past few days. Timidly. Just brushing our cheeks and shoulders with some warm rays. Making us remember that summer is actually just around the corner. That it hasn’t forgotten.
Adapted from Smitten Kitchen and Joy of Baking
1 cup (226 g) butter
40g icing sugar
60g granulated sugar
Pinch of salt
2 cups (260 g) all-purpose flour
1 2/3 cups granulated sugar
1 tbsp lemon zest
2/3 cup freshly squeezed lemon juice (about 3 large, juicy lemons)
2/3 cup flour
For the crust:
Grease a 9x13 pan and line with parchment paper so that it hangs over two sides.
In a stand mixer with a paddle attachment or a with a hand mixer, cream butter and sugars until smooth and light in colour.
Add salt and flour and mix until just combined into a soft dough. Dump into the prepared pan and, using your fingers, pat into an even layer with slightly raised edges. Put in the fridge to chill for 30 minutes.
Meanwhile, heat the oven to 350F. When chilled, bake the crust in the center of the preheated oven for 15-20 minutes or until a light, golden brown. Let cool on a wire rack while you prepare the filling.
For the filling:
Whisk together all ingredients and pour over the crust.
Bake for 20-25 minutes or about 5 minutes after filling is set. Let cool before slicing into bars. Dust with powdered sugar before serving.