Lemon Rose Bars

In an attempt to aggressively assert that it's spring, I decided citrus was the order of the day. And rosewater is the magic trick to make everything taste a little more special. Always be careful with rosewater, a little goes a long way, and it turns into perfume very easily. Lemon bars, it turns out, are super easy and fast and so delicious.

Rosewater Lemon Bars

Adapted from Joy the Baker

Yields about 24 bars, this recipe is easily halved

Ingredients

For crust

2 sticks of butter

1 cup granulated sugar

2 cups flour

For filling

4 eggs

1 1/2 cup sugar

3/8 cup flour (6 tablespoons)

1/2 cup lemon juice (about two lemons

1 tablespoon rosewater

zest from two lemons

Preheat oven to 350. Grease a 13x9 baking pan, line with parchment paper, and grease the parchment paper.

Cream the butter, add sugar, and beat until fluffy. Add flour and mix.

Press into prepared pan and bake for 15 minutes, until lightly golden.

While the crust is baking, whisk together all the filling ingredients. Pour prepared filling over crust and bake for 15-20 minutes, until no longer jiggling in the center, and lightly browned. Cool and sprinkle with powdered sugar.

Lift out of pan by parchment paper and cut into squares. Store in a covered container.