After two semesters, 180 days of school, two weeks of AP exams and five days of finals, summer is finally here for most students. These bright and zesty lemon bars are an excellent way to kick off a fun-filled summer.

With a flavor reminiscent of lemonade, they’re perfect for snacking on at the pool or on the way to camp.

Ingredients:

For the shortbread layer:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the lemon layer:

6 extra-large eggs at room temperature

2 1/2 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Instructions:

For the shortbread layer:

Preheat the oven to 350°F and grease a 11 x 15 x 2 pan. Using an electric mixer fitted with the paddle attachment, cream the sugar and butter until it’s light and fluffy.

Add the flour and salt to the butter mixture and combine until just mixed.

Put the dough onto a well-floured board and pat into a ball.

Flatten the dough into the pan until smooth and even.

Bake for 15 to 20 minutes, or until lightly browned.

For the lemon layer:

Rub the lemon zest into the sugar until fragrant.

Whisk together eggs, sugar, lemon zest, lemon juice and flour.

Pour over the cooled shortbread layer.

Bake 25 to 30 minutes, or until the filling is set.

Let cool to room temperature and dust with confectioners sugar.

Enjoy!

Recipe courtesy smittenkitchen.com.

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