Minty Lemon Bars

Today when I was strolling on the Santa Monica FM I was amazed with the beauty of all the produce, and it’s not even spring yet.  The zucchini blossoms and the artichokes they look out of this world.  What I love about my neighborhood is I walk a few blocks and I get to the Market and the beach is just a stone threw away, for me this is priceless. I was snapping pictures the whole morning,(you can see it here) and talking with the farmer’s, some of them with precious information’s about their products. The lemons stand smelled amazingly fresh, I couldn’t resist. Got myself a bag full of delicious fresh lemon and then of course came the question: “Now what?” What can I do with those babies? Of course! Lemon Bars,  I absolutely love lemon bars by I have to admit I was always a bit scared to try to make my own, somehow It looked like a difficult thing to me. I was so wrong they actually are not difficult at all.  And to put my own spin on it I put some mint leaves with the sugar.  Hum… those made me think about mojitos, are you thinking about mojitos too? No? It’s all right, I’ll think for both of us. Enjoy my minty, lemony lemon Bars.

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Minty  Lemon Bar

Ingredients

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 1 cup of mint leaves
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Put in the freezer for 15 to 20 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, first put the sugar and the mint in the food processor and pulse until well combined. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into rectangles and dust with confectioners’ sugar.