Listen to the weather
It will be much like Monday today with sunny skies and a slight chance of rain later.
The still air provides a great baking environment. I love to indulge in some lemon bars once in a while. If you like lemon bars there’s a recipe down below.
The cooler weather makes it easier to cool down the hot lemon bars.
“Temperatures trend down and rain chances up as a cold front from the northeast moves in Tues./Wed.,” according to Albuquerque National Weather Service Meteorologist Scott Overpeck.
Hopefully, a little rain will cool us off even more.
Here’s the look ahead:
There is a chance of isolated showers and thunderstorms between noon and 3 p.m. There is also a small chance before midnight. It will be mostly sunny, with a high near 89 and a low around 65. Chance of precipitation is 20%.
Have a great day!
3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
1/2 tsp salt
12 tbsp unsalted butter melted, 170g
3 tbsp lemon zest zest of three lemons
3 cups sugar 600g
8 eggs large, room temperature
1 cup lemon juice fresh, 240mL
Heat oven to 350F and line a 9×13 baking dish with parchment paper.
Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you’d like a dash of vanilla can be added in with the butter at this step.
Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.