Buttermilk Lemon Bars

Yesterday, I decided to try a recipe I've had marked for awhile for Buttermilk Lemon Bars from Baking Bites, which is a great blog about baking if you're interested. Not only do I have buttermilk to use up, but they just sounded good. And that they were, indeed! Very yummy!! This recipe uses a sort of shortbread cookie crust, which was a nice change. And the buttermilk in the lemon part was delish! Definitely something I'll keep on file and make again! I'll update later with a picture.

Buttermilk Lemon Bars

Crust
1 1/2 cups all purpose flour (organic)
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature

Filling
4 large eggs (local, organic, free-range)
1 1/3 cups sugar
1/2 cup buttermilk (organic)
1/2 cup lemon juice, freshly squeezed
1 tbsp lemon zest

Preheat oven to 350F. Get out a 9×9-inch baking pan, or a Baker’s Edge, if you have one, and set it aside.

Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl. When the crust comes out of the oven and is still hot, pour in filling mixture. Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken. (Mine had to cook for about 30-35 minutes b/c I used an 8x8 pan - I didn't have a 9x9) Cool completely before slicing. Top slices with confectioners’ sugar to serve.