Happy Sunday! It’s hot again in LA, what else is new, but I have a lovely lemon poppyseed bar recipe for you! I made these last week while I was at home, since it’s not quite as hot in NorCal, but if you happen to live somewhere where it isn’t 90˚F right now, these are a great summer dessert! The lemon flavor really shines through on these bars, which has three different types of lemon in it: lemon zest, lemon juice, and lemon curd. The poppyseeds lend a little extra flavor and texture to these dense, fudgy bars, and the sweet citrus glaze tops the whole thing off perfectly! I found this recipe at Picky Palate, and adjusted it slightly based on my ingredients. I wouldn’t really call them shortbread bars, since shortbread is usually crisp and flaky, and these are more of a dense, blondie texture. That also might be because I reduced the baking time to yield slightly underdone, moist bars. They were pretty gooey right out of the oven, but the next day once they were completely cooled they had a more solid, fudgy texture. Anyway, here’s the recipe!
Iced Lemon Poppyseed Bars
adapted from Picky Palate
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 tbsp brown sugar
1 1/2 tbsp lemon curd
Zest of one lemon
Juice of half a lemon (about 1 1/2 -2 tbsp)
1 1/2 cups all-purpose flour
1 1/2 tbsp poppyseeds
1/2 tsp salt
Juice from half a lemon (about 1 1/2-2 tbsp)
1 cup powdered sugar
Preheat the oven to 350˚F and grease an 8×8 pan.
Cream together the butter, sugars, lemon curd, lemon zest, and lemon juice. Beat until smooth. Add in the flour, poppyseeds, and salt, and mix until combined. Spread the batter evenly in the prepared pan. Bake for 25-28 minutes, until golden around the edges and a toothpick comes out clean. Remove and allow to cool.
While the bars cool, whisk together the lemon juice and powdered sugar to make the glaze. Drizzle over the top of the bars. Allow the bars to cool completely before cutting. Enjoy!
Better lighting from the next day!