“Good morning! Today’s forecast calls for blue skies!”
Indeed, that is today’s forecast, but the sun was in short supply this past week, so I baked some up in the form of lemon squares. Almond-y shortbread crust with a bright lemon topping–this classic treat is as good as sunshine on a plate for this kat.

Adapted from Joy of Baking

1 cup flour (or better yet, 3/4 cup flour + 1/4 cup almond flour)
1/2 cup salted butter, softened
1/4 cup confectioners sugar
1/2 teaspoon almond extract
1/8 teaspoon salt

2 eggs
juice of 2 large lemons
zest of one lemon
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
additional confectioners sugar to dust over the top

Preheat oven to 350 degrees F. Mix flour, butter, salt, almond extract with a fork. Press crumbly mixture into a buttered 8 x 8 inch pan.

Bake for 20 minutes. Crust will be lightly golden at the edges. Cool on a wire rack. Now it’s time to make the lemon part. Ready?

Beat sugar, salt and eggs till smooth. Add lemon juice and zest. As always, scrape the zest down carefully, as it tends to stick to the beater or paddle. Fold in flour.

Pour over crust and bake for 20 minutes or until there is no imprint when you touch the center.

Freshly baked sunshine–straight outta the oven!

Cool completely, then dust with powdered sugar. Now they’re ready for cutting and eating. The bars will keep in an airtight container at room temperature up to three days (if they last that long in your house). You can keep them in the fridge, too.

The Queen, a true sun goddess, enjoyed some rays earlier this week.

While Queenie cannot vouch for the deliciousness of these bars, I certainly can! Care for a spot of sunshine?

Sending sunny thoughts your way today!
April Katt (Queenie) and her girl