lemon hearts

looking for a fast and easy recipe and i choose this (: instead of lemon bars, i changed them into lemon hearts (: when i baked this, dont know why but i thought of jess perhaps is because she baked this for our meetup (: i shall dedicate this post to her and let her know, im giving my love to her and hope to see the bubbly her (: psst, taking photos with you to check out your shaky hands too ;D

this lemon hearts i called, is very delicious!! (: (: however,
first there's like a few flakes of burnt thread on top. that's actually lemon. it makes it not so pretty ):
next, i think for the lemon topping, i'll reduce the amount of butter next time as i find it a bit oily.

the recipe is from David Lebovitz and is defnitely a keeper (:

Lemon Bars

Crust

1 cup (140g) flour
1/4 cup 40g  sugar
1/4 teaspoon pinch of salt
8 tablespoons (115g) melted unsalted butter
1/2 teaspoon vanilla extract

Lemon Topping

1 lemon, organic or unsprayed
1 cup 160g sugar
3 tablespoons (45ml) freshly squeezed lemon juice
3 large eggs, room temperature
4 teaspoons corn starch
1/4 teaspoon pinch of salt
3 tablespoons  40g melted unsalted butter

*i added zest of 1 lemon

Optional: powdered sugar, for serving

1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 8-inch square pan (i used round pan) on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl, mix the flour, 40g sugar, pinch of salt, 8 tablespoons (115g) melted butter, and vanilla, stirring just until smooth.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 25 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar, zest of lemon and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, pinch of salt, and melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles (i cut into hearts). Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month

just in time, im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena (: