Summer couldn’t be any closer, and we couldn’t be any more anxious to bust out of the school on May 25. Graduation caps will be tossed into the air, parties with be held and most of all — desserts will be made.

On these fine summer days, we want Popsicles, ice cream, watermelon — anything frozen or cold, really. But, now you’re in a pickle because you don’t want to be generic and have only those desserts set out at your party, so what are you going to do?

Lucky for you, I have the perfect solution — Lemon Bars. They are not too sweet or sour, ooey-gooey in the middle, soft on the bottom and most importantly — chilled. They are perfect for any summer occasion and are sure to be a hit.

Read below for ingredients and instructions. Everything is super easy to follow and couldn’t be easier to make. After it bakes, it chills for three hours — you have to do absolutely nothing!

Ingredients courtesy of Live Well Bake Often

For the crust:
1 ¾ cups all-purpose flour — spooned & leveled
¼ cup cornstarch
½ cup granulated sugar
¼ teaspoon salt
1 cup unsalted butter, softened

For the lemon filling:
1 ½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs
½ cup fresh lemon juice

Instructions also courtesy of Live Well Bake Often

1. Make the crust:
   1. Preheat the oven to 350°F.
   2. Line a 9×13 pan with aluminum foil or parchment paper and make sure to leave some overhang for easy removal. Spray with nonstick cooking spray.
   3. In a large mixing bowl, whisk together the flour, cornstarch, sugar and salt.
   4. Use a pastry cutter or your hands to cut the butter into the flour mixture until it’s crumbly and starts to come together. Scoop the mixture into the prepared baking pan and flatten it into one even layer.
   5. Bake for 20-25 minutes, or until the top and edges are lightly golden brown. Remove from the oven, but keep the oven’s temperature at 350°F — do not turn it off.
2. Make the filling:
   1. In a large mixing bowl, whisk together the flour and sugar.
   2. Add in the eggs and lemon juice and mix thoroughly. Pour the lemon filling over the crust.
   3. Put the pan back into the oven and bake for 18-22 minutes or until the lemon filling is set — looks like jello and is not runny.
   4. Remove from the oven and let it cool for one hour. Then, tightly cover and refrigerate for at least two hours. Sift powdered sugar on top.

Tip: The Lemon Bars can be stored in an airtight container in the refrigerator for up to four days.

Have a thought about what I should bake next? Leave a comment about your ideas. Bake sweets, eat treats and come back for more recipes.