Lemon Season.

Unlike other citrus, lemons don't need a ton of heat to ripen. They also bloom and ripe concurrently - that is, they'll have blossoms and fruit on the same tree at the same time. 

Lemon Bars
Adapted from The Barefoot Contessa Cookbook

The Crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Lemon Layer:6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting.

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust:

Cream the butter and sugar until light in a bowl with an electric mixer.  Combine the flour and salt with the mixer on low, add to the butter until just mixed. Place the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Let Chill.

Bake the crust for 15 to 20 minutes or until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer:

Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into rectangles/triangles and dust with confectioners’ sugar.