Lemon Poppy Seed Squares

Lemon and poppy seeds are so perfect together.  These bars are easy to make and are buttery and refreshing.  I think you’ll like them.  Enjoy your holiday weekend!

Notes:
These bars freeze well.  Fresh lemon juice and zest are essential for this recipe. 

Bar Ingredients:
2 cups (264 grams) all-purpose flour
½ teaspoon (5 grams) salt
½ teaspoon (2 grams) baking powder
¼ teaspoon (2 grams) baking soda
2 tablespoons (20 grams) poppy seeds
1 cup (226 grams; 2 sticks) unsalted butter, room temperature
1½ cups (347 grams) granulated sugar
½ cup (115 grams) light brown sugar
2 eggs
2 teaspoons vanilla extract
zest of 2 medium-sized lemons
1½ tablespoons fresh lemon juice

Glaze Ingredients:
½ cup (124 grams) powdered sugar
zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon water

Whisk, Cream, Add, Press, Bake:
Adjust the oven rack to the middle level of the oven, and preheat to 350°F.  Line a 9x13-inch pan with foil, leaving some overhang at the shorter sides of the pan, and set aside.  In a medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and poppy seeds, and set aside.  In a separate bowl, cream together butter with the granulated and brown sugars until the mixture is light and fluffy.  Add the eggs, one at a time, beating until each egg is fully incorporated, and then beat in the vanilla, zest, and lemon juice.  Scrape the bowl and beater well and then add in the flour mixture in halves.  Scrape the mixture into the prepared pan, and spread, pat, or press it out so it is evenly distributed.  Bake at 350°F for 40 minutes or until the top is golden brown and the bars are cooked through.  Once cooled, cut into squares and top with the glaze. 

Cut, Mix, Glaze:
Once the bars are cooled, use the foil overhang to lift them out of the pan and onto a cutting board.  Carefully remove the foil and cut them into squares with a sharp knife.  In a small bowl, combine the powdered sugar, zest, and lemon juice.  If the mixture is too thick, add the water.  If it seems thin enough, don’t add the water.  Alternatively, if you accidentally make it too runny, add some more powdered sugar.  You want the glaze to be of drizzling consistency.  Once the glaze is ready, line a small drinking glass with a small plastic baggie (the cup will support the bag while you fill it with the glaze).  Scrape the glaze into the prepared bag.  Close the bag, and snip off one of the bag’s corners.  Pipe the glaze onto the tops of each square.  Alternatively, you can use a knife or an offset spatula to glaze each square.  Allow the glaze to fully dry, and then store the bars between layers of wax paper in an airtight container at room temperature.

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