I love to bake! For me, it’s a hobby and a way for me to destress. It’s a creative outlet I delight in and hopefully a future I hope to pursue in.
I grew up knowing and wanting to bake. Unfortunately, I did not have an oven to bake in growing up. While most kids wanted toys or games, I wanted one of those plastic kitchens. If I couldn’t get a real oven, perhaps I could pretend play? I always wanted to bake cookies on Christmas to leave for Santa, or bake birthday cakes for my friends and family. But, I always wanted to bake because I craved doing it.
It wasn’t until high school when I realized that I really, really enjoyed baking. I took a cooking class during the last two years of high school and I absolutely loved it! I knew the kitchen was somewhere I needed to be. The precision, the creativity, the sweetness is what attracts me to baking.
One rainy weekend, my boyfriend (the sweetest!) made sure that we spent our rainy day inside pursuing something that I really enjoy and love doing. He pushed me to spend most of the day to just bake. He opened up his kitchen to me so I could do something I was passionate about. I mean, I am no pro whatsoever; I just take comfort in baking and it makes me happy.
The Most Delicious Lemon Bar Recipe
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
Gooey Lemon Custard
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
*My tweaks: I added lemon zest to the shortbread crust. I also added more lemon juice and lemon zest for the lemon curd!*
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After the lemon bars have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
*My tweaks: I cut them into smaller, bite-size pieces and dusted powdered sugar over them after they were cooled. Make sure to refrigerate these sweets, if there are any left over, and I recommend dusting powdered sugar over them before eating (don’t dust them with powdered sugar then refrigerate).*
Voila! A sweet, zesty treat to get you even more excited for Spring. Enjoy!
With Beauty , Grace, and Love