When spring starts to show itself I get so excited, it’s like starting all over again. It means warmer days ahead and bright, fresh food among us. One of my favourite things to make in the spring are these lemon bars. They are so refreshing, the perfect treat to have around, and they make for a great dessert during the Easter holiday. Quick to make, only requires a handful of ingredients and the oven does most of the work. If you are looking for a spring pick me up or something to bring along to your Easter brunch/dinner, try these lemon bars out!

16 bars / 10 mins prep / 45 mins total time

Ingredients

Shortbread crust

½ cup butter, melted

¼ cup of granulated sugar

1 tsp vanilla extract

Salt, omit if using salted butter

1 cup flour

Lemon filling

1 cup lemon juice (about 2 lemons)

1 cup granulated sugar

3 tablespoons flour

3 large eggs

Powdered sugar for dusting

Directions

Pre-heat oven to 325°F. Line a 9 x 9 inch baking pan with parchment paper and set aside.

Make the crust: In a medium bowl, add the melted butter, sugar, vanilla extract and salt (if using). Give it a mix. Add the flour and stir until combined. Press evenly and firmly into the prepared pan until the whole bottom of the pan is covered. Bake for 17 minutes or until the edges are lightly browned.

Make the filling: While the crust is baking, in a medium bowl add the sugar and flour and mix lightly. Add the eggs and then lemon juice and mix until combined.

When the crust is done baking, use a fork and poke holes halfway through the crust and all over the warm crust (but not all the way through, you don’t want the filling to seep through). Pour the filling over the crust and bake for around 20 minutes or until the center is relatively set and no longer jiggles. Allow to cool completely before digging in.

Once cooled dust with powdered sugar and cut into squares. Enjoy!