The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch. They're vibrant, fresh tasting, and pleasantly sweet. I like to use black poppy seeds for a pop of color and just a little more eye appeal.
Ingredients
- cooking spray
- 0.5 cups butter , softened
- 0.25 cups confectioners' sugar
- 1 cup all-purpose flour
- 0.25 teaspoons salt
- 0.13 teaspoons ground cardamom , Optional
- 1 tablespoon poppy seeds
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
-
2
Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
-
3
Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
-
4
While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
-
5
As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
-
6
Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.
Nutrition Facts
Per serving
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