Lemon Bars... Sweet as Candy

So I signed up for NaBloPoMo. NaBloPoMo stands for National Blog Posting Month and by signing up, I am committing to posting something on my blog every day for the month of November. I signed up because I needed a goal to keep me focused. I love baking new things and capturing them here in a blog. But a baking blog is difficult because it requires me to bake new things like all the time. Even for a sweet tooth like me, that can be challenging.

What's not challenging? These lemon bars.

After my Kit Kat/Hershey bar/ Almond Joy overdose - this lemon bar is a good way to slowly come down from a sugar high. =)

I love lemon bars because they are so simple to make and the perfect after Sunday brunch treat. It's also great for last minute dinner guests because I usually have the ingredients in my kitchen.

The Barefoot Contessa's Lemon Bars
From Barefoot Contessa Parties!
For the Crust:
1 stick unsalted butter at room temperature
1/4 cup granulated sugar
1 cup all purpose flour
1/8 teaspoon salt

For the Filling:
3 extra large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoon grated lemon zest (about 2 lemons)
1/2 freshly squeezed lemon juice (2-3 lemons)
1 cup all purpose flour

Confectioners' sugar for dusting
Preheat oven to 350 degrees.
To make the crust, cream the butter and sugar until light. Combine the flour and salt and with mixer on low, add to butter and sugar until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into an 8x8 baking pan. Chill for 5 - 10 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, 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 triangles and dust with confectioners' sugar.

I'm excited about this next month. I'm going to try a ton of new recipes mixed in with some of my favorites.

What dessert favorite do you think I should make this month?