I made these while ago and delayed posting...
Why you ask?
Well you see before I could even dust them with powdered a piece was cut into and then two pieces went missing the minute they were removed from the pan.
I don't have a clue who would have done this...
I mean there is no way I cut into my own lemon bars to taste test them and ate 1 1/2 bars only sharing a large bite with Colt who I had to shout at for taking too large of a bite..Gheesh men!
So I snapped a picture and then set a few aside to take a picture the next day, but the next day for the lemon bars would never come.
It definitely wasn't because Colt and I had a late night snack of Creamy Lemon Bars in bed while the kids were asleep, no that would never happen in our house.. That would be bad very bad..
They must have been eaten by the dog when no one was looking, right?
Where else would they go?
So I thought I would remake them since they survived less the 12 hours in our house but that day hasn't arrived yet. So I threw in the towel and decided you get what you get and you don't throw a fit.
These are amazing and even loved by my non lemon loving husband!
Not in the mood for Lemon? Make sure to check out Key Lime Cheesecake Bars With Almond Cookie Crust! There always a hit!
Butter a 9 x 13 baking dish and line with parchment, if you like to remove your bars for a nice clean squares.
Grease parchment with more butter and set aside.
Chop almonds fine or process in a food processor. Add flour, powdered sugar and sea salt. Pulse 2-3 times or until combined. If mixing by hand stir until combined.
Add butter and pulse until crumbly and butter is in very small pieces. If making by hand use a pastry cutter until butter is in very small pea sized pieces.
Add crust to buttered pan.
Use your hand to press dough evenly.
Bake crust in a 325 degree oven for 20 minutes or until golden brown.
Reduce oven temperature to 300 degrees.
Meanwhile combine eggs plus egg yolks, sugar, flour and lemon zest. Stir until smooth.
Combine water and lemon juice and slowly stir in to flour/egg mixture.
Mmmm.. Lemony goodness!
Pour lemon filling over the top of crust and bake for 30-35 minutes in 300 degree oven until filling is set.
Let Creamy Lemon Bars cool completely before removing from pan. Once cool dust with powdered sugar and cut into desired sized squares.